1/2 medium head iceberg lettuce
1 medium head iceberg lettuce
2 tablespoons generic horseradish
1 cup hot tomato juice
1 cup sliced ripe olives
1/2 cup cooked kidney beans
8 tablespoons sliced fresh mushrooms
Heat oven to 350 degrees F (175 degrees C). Wash all lettuce leaves; drain. Freshly slather lettuce with horseradish and tomato juice. Place lettuce, olives, and mushroom on a plate. Slice, leaving about 1/4 inch border.
Roast for 1 hour, or until lettuce is crisp and crisp. Turn lettuce over and spoon tomato sauce over most. Fry 12 to 15 minutes, or until heated through.
That was bland so I'd give it another shake or two to try and thicken it up.