Source: Adapted from Food.com
By Andi of Longmeadow Farm

Ingredients:
1 small head iceberg lettuce
1 small cucumber, sliced (thinly)
1/2 cup low fat sour cream
1/4 cup non fat yogurt
1/2 cup reduced fat mayonnaise
1 garlic clove, pressed (or minced)
1 tablespoon white vinegar
1 tablespoon chopped chives
1/4 teaspoon salt (kosher)
1/4 teaspoon pepper, ground

Prep Time: 15 mins
Total Time: 15 mins

Directions:
1. Trim the core even with the bottom of the lettuce and cut the lettuce into quarters through the core. If the quarters look too big for a single serving, either cut them in half or trim them to whatever size you feel is a good serving.
2. Combine the sour cream, yogurt, mayonnaise, garlic, vinegar, and chives in a bowl until well mixed. Season with salt and pepper. Cover and refrigerate until ready to use.
3. To serve, set the wedge of iceberg in the center of a salad plate, add cucumber, and spoon the dressing over and dash it with a good pinch of chives.

Servings: 4

Source: Adapted from Food.com
By Cindy Lynn

Ingredients:
SALAD
1 small solid head iceberg lettuce
1 tangerine (seeds removed)
2 medium apples, cored,but unpeeled (Jonathan preferrably)
2 small onions
1 orange (if not seedless, remove seeds)

DRESSING
3/4 cup reduced fat mayonnaise
1/4 cup milk
1/4 teaspoon garlic salt
pepper (to taste)
1 teaspoon agave syrup    

Prep Time: 15 mins
Total Time: 15 mins

Directions:
1. Salad: Peel onions, orange and tangerine.
2. Shred lettuce into large bowl.
3. Chop onion and apples into bowl.
4. Section orange and tangerine, then cut sections in half, adding to salad bowl as you do so.
5. Toss lightly.
6. Dressing: In a small bowl, mix mayonnaise with milk.
7. Blend until smooth.
8. Stir in garlic salt, pepper and agave syrup.
9. Pour over salad and toss lightly until combined.
10. Serve immediately.

Servings: 6-8

 
Source: Adapted from Food.com
By Lali

Ingredients:
3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4 -5 leaves iceberg lettuce

SPECIAL SAUCE
1/4 cup agave syrup
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1 -2 teaspoon garlic and red chile paste
 
STIR FRY SAUCE
2 tablespoons soy sauce
2 tablespoons agave syrup
1/2 teaspoon rice wine vinegar

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins

Directions:
1. Make the special sauce by mixing the agave syrup with water in a small bowl.
2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3. Mix well and refrigerate this sauce until you\\\'re ready to serve.
4. Combine the hot water with the hot mustard and set this aside as well.
5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6. Bring oil to high heat in a wok or large frying pan.
7. Saute chicken breasts for 4 to 5 minutes per side or done.
8. Remove chicken from the pan and cool.
9. Keep oil in the pan, keep hot.
10. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11. Prepare the stir fry sauce by mixing the soy sauce, agave syrup, and rice vinegar together in a small bowl.
12. When chicken is cool, mince it as the mushrooms and water chestnuts are.
13. With the pan still on high heat, add another Tbsp of vegetable oil.
14. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce\\\"cups\\\".
16. Top with\\\"Special Sauce\\\".

Servings: 2-3

Source: Food.com
By Oolala

Ingredients:
1 head iceberg lettuce, torn into pieces
2 tomatoes, cut into wedges
1 small cucumber, peeled and sliced
1 cup kosher salami, cubed
Italian dressing, to taste
oregano, to taste
1 hard-boiled egg, sliced (optional)

Prep Time: 3 mins
Cook Time: 0 mins
Total Time: 3 mins

Directions:
1. Gently toss lettuce, tomatoes, salami and cucuber in a bowl.
2. Put into 4 salad bowls and add dressing, to taste and sprinkle with oregano, to taste. Add hard boiled egg slices if you like.

Servings: 2-4

Source: Food.com
By Sweet Jezebel

Ingredients:
2 heads iceberg lettuce (about 1 3/4 lb. each)
3/4 cup low-fat sour cream
1/2 cup reduced-fat mayonnaise
2 tablespoons red wine vinegar
2 garlic cloves, chopped
2 tablespoons chopped fresh parsley
salt and pepper
2 tablespoons thinly sliced scallions (optional)
   
Prep Time: 10 mins
Cook Time: 0 mins
Total Time: 10 mins

Directions:
1. Remove any tough outer leaves from lettuce heads and cut each into quarters. Remove tough stem end and core. Put quarters on chilled plates.
2. Combine sour cream, mayonnaise, vinegar and garlic in a food processor or blender. Add 2 tablespoons cold water and process until blended and smooth. Add parsley, salt and pepper; pulse briefly to mix. Cover and chill until ready to serve (can be made up to 2 days in advance).
3. To serve, spoon some dressing on each wedge and sprinkle with scallions, if desired. Serve remaining dressing on the side.

Servings: 8   

Source: allrecipes.com
By: SMACPRODUCTIONS 

Ingredients:   
4 cups water
2 cups uncooked white rice
1 tablespoon vegetable oil
1 pound ground pork
1 bunch green onions, thinly sliced
1/2 teaspoon minced garlic
1 (14 ounce) package firm tofu, drained and cubed
2 carrots, shredded
3 tablespoons hoisin sauce
2 tablespoons soy sauce
1 teaspoon sesame oil
1/4 teaspoon hot chile paste
1 head iceberg lettuce leaves, separated

Prep Time: 15 mins
Cook Time: 32 mins
Total Time: 47 mins

Directions:
1. In a saucepan combine the water and rice. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20 minutes, until water is absorbed. Set aside and keep warm.
2. Heat oil in a wok over medium-high heat. Cook the pork, green onions, and garlic for 5 to 7 minutes, or until lightly brown. Add the tofu, carrot, Hoisin, and soy sauce, stirring frequently until heated through. Remove from heat, and stir in the sesame oil and chile paste.
3. To serve: spoon a small amount of rice into each lettuce leaf, top with the stir-fry mixture, and drizzle with additional soy sauce or hoisin, if desired. Wrap the lettuce leaf to enclose the filling.

Servings: 4

Source: allrecipes.com
By: Steph
 
Ingredients:   
1/2 head iceberg lettuce, torn into bite-sized pieces
1/2 cup crumbled feta cheese
1 Bosc pear, cored and cut into bite-sized pieces
1 Asian pear, cored and cut into bite-sized pieces
1/2 cup balsamic vinaigrette salad dressing

Prep Time: 15 mins
Cook Time: 0 mins
Total Time: 15 mins

Directions:
Place the lettuce into a salad bowl, sprinkle on the feta cheese in a layer, and top with a layer of Bosc and Asian pears. Serve with balsamic vinaigrette on the side.

Servings: 4