Ingredients

• ½ hothouse cucumber
• 1 small head butterhead lettuce
• 2 tablespoons diced pimientos
• 1 tablespoon sesame oil
• 1 lb ground pork
• 4 oz sliced fresh baby portabella mushrooms
• ¼ cup refrigerated ginger dressing
• ¼ cup chow mein noodles (optional)

Steps

1. Cut cucumber half into ¼-inch cubes; separate lettuce leaves into individual cups. Drain pimientos.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add pork, mushrooms, and pimientos; brown 5–7 minutes, stirring to crumble meat, until no pink remains and pork is 160°F. Drain fat if needed.
3. Add dressing to pan; cook and stir 1 minute. Remove from heat and stir in cucumbers. Divide pork mixture among lettuce cups; top with noodles, if using. Roll or fold lettuce around filling; serve.

Ingredients

• 1 small red bell pepper
• 1 cup fresh broccoli florets
• 2 (3 oz) packages ramen noodle soup (any flavor)
• 1 (8 oz) can pineapple chunks in juice
• ½ cup refrigerated ginger dressing

Steps

1. Cut pepper and broccoli into bite-size pieces; place both in salad bowl.
2. Squeeze ramen packages gently to break up noodles; cook noodles following package instructions, omitting seasoning packets.
3. Meanwhile, drain pineapples; stir pineapples and dressing into broccoli mixture.
4. Drain noodles and rinse with cold water until completely cooled. Add noodles to salad; toss and serve.