Iceberg lettuce is a popular ingredient for salads, particularly in the United States. It has a crisp texture and a mild flavor, making it a versatile base for a variety of toppings and dressings. If you are looking for a refreshing and healthy salad option, iceberg lettuce is an excellent choice. With its versatility, you can create a delicious and satisfying iceberg lettuce salad that caters to your unique taste preferences. From classic Caesar salad to Asian-inspired creations, the possibilities are endless. Unleash your creativity and embark on a culinary journey to discover the best recipe for an iceberg lettuce salad that will tantalize your taste buds and leave you craving for more.
Let's cook with our recipes!
ICEBERG LETTUCE CHOPPED SALAD WITH "FRENCH" DRESSING
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Combine lettuce and chopped veggies in salad bowl.
- Add all of the dressing ingredients into a blender. Put the top in place and blend on high until dressing is combined. Pour dressing over salad and toss. Adjust salt and pepper, to your taste.
ICEBERG LETTUCE SALAD
Provided by Katie Lee Biegel
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the dressing: In a medium bowl, whisk together the blue cheese, oil, mayonnaise, vinegar and hot sauce. Season with salt and pepper and add more hot sauce if preferred. Set aside.
- For the salad: Divide the lettuce rounds among 4 plates. Pour 1/2 cup of the dressing over each. Top each with one-quarter of the tomatoes and bacon. Sprinkle some chives on top. Serve immediately.
ICEBERG LETTUCE SALAD WITH RADISHES
I salt the radishes first and let them sit for a few minutes, which makes them milder. Add in iceberg lettuce last, right before serving.
Provided by Lena
Categories Salad Green Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Combine radish and salt in a bowl and allow to sit for 15 minutes. Add oil, vinegar, lemon juice, apple juice, and sugar; mix well. Fold in iceberg lettuce until combined.
Nutrition Facts : Calories 111.2 calories, Carbohydrate 4.5 g, Fat 10.3 g, Fiber 1.1 g, Protein 0.8 g, SaturatedFat 1.6 g, Sodium 449.9 mg, Sugar 3.1 g
TWISTED ICEBERG LETTUCE SALAD WITH WARM GORGONZOLA DRESSING
This is a classic salad which was inspired by some posts this week which reminded me of mine. But this is my favorite way, still classic flavors but a bit different, with a warm blue cheese or gorgonzola sauce as well as diced marinated vegetables and roasted tomatoes make this a great salad - upgraded.
Provided by SarasotaCook
Categories Salad Dressings
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Make the blue cheese sauce. In a small pot add the 3 tablespoons of butter and melt, add the shallots and cook 2-3 minutes until lightly soft. Add the cheese, sauce, cream and 1/4 teaspoon black pepper. Cook on low on the back burner until you are ready to serve.
- Saute the chopped or diced bacon until nice and crispy remove and drain on a paper towel and set to the side.
- Marinating the chopped vegetables. Chop the olives (or you can buy them pre chopped), chop the cucumber and red onion. Toss in a mixing cup of anything you want with just 1 teaspoon of Italian vinaigrette. You don't need much and you don't want to soak the vegetables. Just a light seasoning and then chill.
- As the vegetables marinade, now the tomatoes. Either on the stove in a saute pan or in a 400 degree oven, cut the grape or cherry tomatoes in half, drizzle a little olive oil on them, salt and pepper and cook just until slightly cooked. Just 5-7 minutes tops. Don't over cook, you want them warm but not "too soft or mushy.".
- Lets put it together -- Now put your wedge on a nice plate with the chilled wedge, then top with some of the roasted tomatoes which should be slightly warm, top with some of the marinated cucumber, olive and onion mix. Then top with the warm gorgonzola sauce and top with chopped bacon.
- It just takes the classic and makes it even better, the warm dressing is so good against the chilled marinated chopped vegetables and chilled lettuce.
Nutrition Facts : Calories 267.3, Fat 24.2, SaturatedFat 13.9, Cholesterol 63.7, Sodium 503.1, Carbohydrate 6.4, Fiber 1.4, Sugar 2.2, Protein 7.7
ICEBERG LETTUCE SALAD WITH TANGY TOMATO-TARRAGON "FRENCH" DRESSING
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place lettuce in salad bowl and top with carrots and cherry tomatoes. In a bowl, combine vinegar and sugar, then whisk in tomato paste. Add tarragon leaves and whisk in oil in a slow, thin stream. Season dressing with salt and pepper, to your taste. Pour dressing over salad and serve.
Tips:
- Choose the right lettuce: Use fresh and crisp iceberg lettuce for the best results.
- Wash the lettuce thoroughly: Rinse the lettuce leaves under cold water to remove any dirt or debris.
- Dry the lettuce well: Use a salad spinner or pat the lettuce leaves dry with a clean towel to prevent the salad from becoming watery.
- Use a variety of toppings: Add your favorite toppings to the salad, such as bacon, cheese, tomatoes, cucumbers, croutons, or hard-boiled eggs.
- Make a simple dressing: A simple vinaigrette or ranch dressing is a great option for iceberg lettuce salad. You can also use a store-bought dressing if you prefer.
- Serve the salad immediately: Iceberg lettuce salad is best served immediately after it is made. If you need to make it ahead of time, store the lettuce and toppings separately and assemble the salad just before serving.
Conclusion:
Iceberg lettuce salad is a classic side dish that is perfect for any occasion. It is easy to make, customizable, and delicious. With a few simple tips, you can make the best iceberg lettuce salad every time. So next time you are looking for a refreshing and healthy side dish, give iceberg lettuce salad a try.
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