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Romaine lettuce

Explore 103 recipes, 18 videos, and more

Greek Salad

Time:20 mins
  • 3 tablespoons olive oil
  • 3 tablespoons red-wine vinegar
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried oregano
  • Coarse salt and freshly ground pepper
  • 1 head romaine lettuce, torn into bite-size pieces
  • 1 pint cherry or grape tomatoes, halved
  • 1 1/2 cups crumbled feta cheese, (8 ounces)
  • 1/2 red onion, halved and thinly sliced
  • 1 large cucumber, peeled, halved and thinly sliced
  • 1/2 cup Kalamata olives, pitted

Caesar Salad with Spicy Shrimp


Tequila Grilled Shrimp

Don't get stuck in the same old dinnertime routine. Spice it up with a tangy citrus and tequila marinade for grilled shrimp. Grill them and toss on a salad of crunchy romaine lettuce for a surefire hit at dinnertime.

Green Machine Smoothie


Tuna-and-Orange Lettuce Cups with Couscous Cakes


Classic Cobb Salad

Lucinda Scala Quinn and her son, Calder Quinn, make Cobb salad from romaine lettuce, tomato, avocado, boiled eggs, bacon, chives, chicken, and blue cheese with a dressing of dijon mustard, worcestershire sauce, garlic, red wine vinegar, and olive oil
Source:Mad Hungry, Season 1 Episode 1126

How to Make a Chef's Salad


Shrimp Club Salad

Time:30 mins
  • Salt and pepper
  • 1/2 pound large or jumbo shrimp, peeled and deveined (tails left on)
  • 1/2 loaf rustic bread, crusts removed, cut into 3/4-inch cubes
  • 1 tablespoon olive oil
  • 1/4 cup mayonnaise
  • 2 tablespoon chopped fresh chives
  • 3 to 4 teaspoons lemon juice
  • 4 slices cooked bacon (4 ounces), crumbled
  • 1 romaine lettuce heart, chopped
  • 1 pint large cherry tomatoes, quartered or halved

Cobb Salad

  • 1 boneless and skinless chicken breast half
  • 2 large eggs
  • 3 slices turkey bacon
  • 1 head romaine lettuce, stalk and tough outer leaves removed, sliced crosswise into 3/4-inch-wide strips (about 6 cups)
  • 1 cup chopped fresh watercress
  • 3 tomatoes, chopped into 1/2-inch pieces (about 1 1/2 cups)
  • 1/2 small ripe Hass avocado, peeled, pitted, and cut into 1/2-inch pieces (about 1/2 cup)
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh chives
  • 1 ounce blue cheese, crumbled
  • 3 tablespoons red-wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon freshly ground pepper

Chili-Lime Roasted Butternut Salad

Time:40 mins
  • 1 butternut squash (about 2 pounds), peeled, halved, seeded, and cut crosswise into 1/2-inch slices
  • 1/4 cup extra-virgin olive oil, divided
  • 1 teaspoon chili powder
  • Salt and pepper
  • 3 tablespoons lime juice (from 2 limes)
  • 1/3 cup chopped fresh cilantro
  • 3/4 teaspoon honey
  • 2 hearts romaine lettuce, leaves separated, larger leaves torn
  • 1/4 cup toasted pepitas (hulled pumpkin seeds)
  • 3/4 cup crumbled Cotija cheese (3 ounces)