Ingredients

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

Steps

1. Cut cucumber half into ¼-inch pieces; 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. Add dressing to pan; cook and stir 1 minute.
3. Remove from heat and stir in cucumbers. Fill each lettuce cup with pork mixture and top with noodles, if using. Roll or fold lettuce around mixture and serve.

Ingredients

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

Prep

• Cut pepper and broccoli into bite-size pieces; place both in salad bowl.

Steps

1. Prepare noodle soup following package instructions. Squeeze noodle packages gently to break up noodles before opening. Do NOT add seasoning from packets.
2. Stir pineapple and dressing into broccoli mixture.
3. Drain noodles and rinse with cold running water until completely cool. Add noodles to salad; toss and serve.