Greek Salad Roll-Ups

Ingredients:
Two large tomatoes, chopped
One hothouse cucumber, chopped
1/2 green bell pepper, cut in chunks
2 tablespoons drained capers
2 tablespoons olive oil
1-1/2 tablespoons red wine vinegar
1/3 cup kalamata olive halves
One green onion, chopped
Seasoned salt and pepper to taste
1/2 to 3/4 cup cut-up or crumbled feta cheese
Six butter lettuce leaves

Directions:
Combine all ingredients except lettuce leaves. Toss until blended. Chill until serving time. To serve, place some of filling mixture on lettuce leaf, wrap up and eat out of hand. Recipe makes two to three entrée servings.

Asian Lettuce Wraps

• 16 Boston Bibb or butter lettuce leaves
• 1 pound lean ground beef
• 1 tablespoon cooking oil
• 1 large onion, chopped
• 2 cloves fresh garlic, minced
• 1 tablespoon soy sauce
• 1/4 cup hoisin sauce
• 2 teaspoons minced pickled ginger
• 1 tablespoon rice wine vinegar
• Asian chile pepper sauce (optional)
• 1 (8 ounce) can water chestnuts, drained and finely chopped
• 1 bunch green onions, chopped
• 2 teaspoons Asian (dark) sesame oil

DIRECTIONS

1. Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
2. In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions just begin to wilt, about 2 minutes.
3. Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!