Bacon Ranch Lettuce Cups Recipes

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BACON-RANCH LETTUCE CUPS



Bacon-Ranch Lettuce Cups image

An easy, summery sandwich-no bread required.

Provided by Annalise Sandberg

Categories     Appetizer

Time 15m

Yield 8

Number Of Ingredients 8

6 slices bacon
1/4 cup ranch dressing
2 tablespoons sour cream
1 tablespoon chopped fresh cilantro, if desired
1 small head of lettuce, cleaned and torn into leaves
1 medium avocado, pitted, peeled and chopped
1 cup cherry or grape tomatoes, chopped
1/4 cup shredded sharp cheese, such as provolone or Parmesan

Steps:

  • Heat oven to 375°F. Line rimmed pan with foil; place bacon slices on foil. Bake 10 to 12 minutes or until crispy. Transfer to paper towel to drain and cool. Roughly chop.
  • In small bowl, beat ranch dressing, sour cream and cilantro with whisk.
  • To serve, fill leaves of lettuce with chopped bacon, avocado, tomatoes and cheese. Drizzle with dressing mixture, or use as a dipping sauce.

Nutrition Facts : Calories 120, Carbohydrate 4 g, Cholesterol 10 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 2 g, TransFat 0 g

BLT TOMATO CUPS



BLT Tomato Cups image

Five ingredients, three steps and 30 minutes are all it takes to make these delicious BLT appetizers.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 24

Number Of Ingredients 5

6 slices bacon, cut into 1/2 inch slices
12 small plum (Roma) tomatoes
3 cups coarsely chopped romaine lettuce (6 leaves)
2 tablespoons ranch dressing
2 tablespoons coarsely crushed garlic and butter flavor croutons

Steps:

  • In 10-inch nonstick skillet over medium heat, cook bacon 5 to 7 minutes until crisp; drain on paper towels.
  • With serrated knife, cut each tomato in half crosswise. Using teaspoon, scoop out seeds and pulp from each tomato half, leaving enough tomato for a firm shell. If necessary, cut small slice from bottom so tomato half stands upright.
  • In medium bowl, combine lettuce and ranch dressing. Using small tongs or fingers, fill tomato shells evenly with lettuce mixture. Sprinkle with bacon and croutons. Serve immediately or refrigerate for up to 1 hour before serving.

Nutrition Facts : Calories 25, Carbohydrate 1 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 60 mg, Sugar 0 g, TransFat 0 g

RANCH CHICKEN SALAD CUPS



Ranch Chicken Salad Cups image

Rotisserie chicken, crispy bacon, juicy tomatoes and cubes of avocado are tossed with an herby, creamy homemade ranch dressing and served in lettuce cups for a fresh and easy meal.

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

8 slices bacon, chopped
1/4 cup sour cream
1/4 cup mayonnaise
2 tablespoons buttermilk
3 tablespoons chopped scallions
2 tablespoons chopped fresh dill
Kosher salt and freshly ground pepper
3 cups shredded rotisserie chicken (skin removed)
1 16-ounce container Campari or other small vine-ripened tomatoes, quartered
1 avocado, diced
2 heads Bibb lettuce, leaves separated
4 dinner rolls

Steps:

  • Cook the bacon in a medium skillet over medium heat, stirring, until crisp, about 8 minutes. Transfer to a paper towel-lined plate using a slotted spoon.
  • Whisk the sour cream, mayonnaise and buttermilk in a large bowl. Add the scallions, dill, 1/2 teaspoon salt and a few grinds of pepper; whisk to combine. Add the chicken and half each of the bacon and tomatoes; toss to coat. Add the avocado and gently toss.
  • Serve the chicken salad in the lettuce leaves; top with the remaining bacon and tomatoes. Serve with the dinner rolls.

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