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Try this classic Cobb salad made with a quick homemade dressing, courtesy of delish.com. If you want to make this ahead of time, we recommend storing the lettuce, eggs, chicken, bacon, and chives in one container. Then you can peel the avocado and chop it along with the tomatoes before adding to the salad and tossing with dressing. Everything will keep in the fridge like that for up to 3 days. Serves 4-6.
Had enough salad for the season? You can add your lettuce to a soup. This recipe is from the book You Are What You Eat by Dr. Gillian McKeith. Serves 4 generously.
This simple lettuce soup recipe found on food.com is surprisingly good! It’s very similar tasting to a cream of broccoli soup though not as creamy. Try it with some crusty bread and cheese. Serves 2-4.
Here is a great salad idea, from Mariquita Farms and epicurious.com using fennel, radicchio, and romaine lettuce. If you don’t have romaine, use any green or red leaf lettuce. If you can’t find black grapes, use red grapes. Serves 4.
Found on Taste of Home, this gorgeous shrimp and avocado salad has such authentic flavor, you’ll think you’re sitting at a beachside cantina in Acapulco! Serves 4.
Next time you have extra greens that you aren’t sure what to do with, try blending them into fruit smoothies like this recipe found at www.thewistfulchef.com. Smoothies are a refreshing treat for the summer that kids will enjoy. And, feel free to substitute any summer green or fruit. Serves 4 cups.