Best 11 Iceberg Lettuce Wedges With Stilton Dressing And Radishes Recipes

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If you're looking for a refreshing and flavorful salad that is perfect for a summer lunch or dinner, look no further than iceberg lettuce wedges with stilton dressing and radishes. This classic salad is made with crisp iceberg lettuce wedges, a creamy and tangy stilton dressing, and crisp, peppery radishes. It's a simple salad to make, but it's packed with flavor and sure to be a hit at your next gathering.

Check out the recipes below so you can choose the best recipe for yourself!

ICEBERG LETTUCE SALAD WITH RADISHES



Iceberg Lettuce Salad with Radishes image

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

3 large radishes, finely sliced
¾ teaspoon salt
3 tablespoons rapeseed oil
2 tablespoons cider vinegar
1 tablespoon lemon juice
1 tablespoon unfiltered apple juice
¾ teaspoon white sugar
1 small head iceberg lettuce, chopped

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

HEARTS OF ICEBERG LETTUCE WITH RANCH DRESSING



Hearts of Iceberg Lettuce with Ranch Dressing image

The 'Berg's back! For a while it was almost embarrassing to even think of eating Iceberg lettuce?it was blacklisted as flavorless, colorless and watery. But Iceberg is an All-American favorite that doesn't deserve to be shelved. It's refreshing and crisp, and the 'rents are sure to love it because it's probably what they grew up on. And it's so simple! To serve, I just split a head of iceberg into wedges and top them with some homemade ranch dressing and fresh chopped chives. Nothing simpler. Nothing better.

Provided by Dave Lieberman

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 8

1 small head iceberg lettuce
1/2 cup sour cream
1/4 cup plain yogurt
1/2 cup mayonnaise
1 clove garlic, pressed through garlic press or finely minced
1 tablespoon white vinegar
1 tablespoon chopped chives, plus more for garnish
Kosher salt and freshly ground black pepper

Steps:

  • Peel off any wilted or discolored leaves from the outside of the lettuce. Trim the core even with the bottom of the lettuce and cut the lettuce into quarters through the core. If the quarters look too big for a single serving, either cut them in half or trim them to whatever size you feel is a good serving.
  • Combine the sour cream, yogurt, mayonnaise, garlic, vinegar, and chives in a bowl until well mixed. Season with salt and pepper. Cover and refrigerate until ready to use.
  • To serve, set the wedge of iceberg in the center of a salad plate, spoon the dressing over and dash it with a good pinch of chives.

ICEBERG LETTUCE WEDGES WITH STILTON DRESSING AND RADISHES



Iceberg Lettuce Wedges with Stilton Dressing and Radishes image

Categories     Salad     Side     No-Cook     Vegetarian     Quick & Easy     Blue Cheese     Radish     Summer     Sour Cream     Lettuce     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 7

3 tablespoons crumbled Stilton or other fine-quality blue cheese
1 tablespoon vegetable oil
1 tablespoon sour cream or plain yogurt
1 1/2 teaspoons water
1 teaspoon wine vinegar
four 1-inch-thick wedges of iceberg lettuce
3 radishes, diced fine

Steps:

  • In a small bowl mash the Stilton with a fork and stir in the oil, the sour cream, the water, and the vinegar. Divide the lettuce wedges between 2 plates, spoon the dressing over them, and sprinkle the salads with the radishes.

ICEBERG LETTUCE WEDGES WITH RUSSIAN DRESSING



Iceberg Lettuce Wedges with Russian Dressing image

Provided by Food Network

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 8

3/4 cup mayonnaise
1/4 cup chili sauce
1/4 cup sour cream
3 tablespoons sweet pickle relish
2 tablespoons black or red caviar, optional
2 teaspoons snipped fresh dill
1 teaspoon minced capers
1 iceberg lettuce, cut into (1-inch)-thick wedges

Steps:

  • Whisk together all dressing ingredients, cover, and store in refrigerator until ready to use.
  • Arrange the lettuce wedges on platter and spoon the dressing over them.

STUFFED ICEBERG WEDGES



Stuffed Iceberg Wedges image

-Rosemarie Surwillo, Lake St. Louis, Missouri

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4-6 servings.

Number Of Ingredients 9

1 medium head iceberg lettuce
1/3 cup mayonnaise
1/4 teaspoon curry powder
1 cup shredded cheddar cheese
1/2 cup coarsely chopped fully cooked ham
1/2 cup chopped celery
1/4 cup minced fresh parsley
1 jar (2 ounces) diced pimientos, drained
Salad dressing of your choice

Steps:

  • Remove core from the head of lettuce. Carefully hollow out lettuce, leaving a 3/4-in. shell (save removed lettuce for another use). , In a small bowl, combine the mayonnaise and curry powder. Add the cheese, ham, celery, parsley and pimientos; mix well. Spoon into lettuce shell. Tightly wrap in plastic; refrigerate for at least 3 hours. Cut into wedges. Serve with salad dressing.

Nutrition Facts : Calories 200 calories, Fat 18g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 349mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.

ICEBERG WEDGES WITH BLUE CHEESE DRESSING



Iceberg Wedges with Blue Cheese Dressing image

The crispy iceberg lettuce and creamy blue cheese dressing make this steak-house style salad a no-brainer side dish with your steak and potatoes dinner.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

2/3 cup buttermilk, well-shaken
1/3 cup mayonnaise
4 ounces Danish blue cheese (about 1 cup)
1 tablespoon lemon juice
A few dashes hot sauce, such as tobasco
2 tablespoons chopped chives
salt and pepper, to taste

Steps:

  • In a bowl, combine buttermilk, mayonnaise, half of the blue cheese, lemon juice, and hot sauce.
  • Stir to combine
  • Stir in chives, salt, and pepper.
  • Serve with iceberg wedges and top with remaining blue cheese.

ICEBERG WEDGES WITH THOUSAND ISLAND DRESSING



Iceberg Wedges with Thousand Island Dressing image

This is a classic salad to serve with a steak dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

1 cup reduced-fat mayonnaise
1/4 cup tomato-based chili sauce
1/4 cup milk
2 tablespoons red-wine vinegar
2 tablespoons sweet pickle relish
1 tablespoon chopped fresh parsley
1 scallion, thinly sliced
Salt and pepper
1 head iceberg lettuce, cored and cut into 8 wedges

Steps:

  • In a small bowl, whisk together mayonnaise, chili sauce, milk, vinegar, relish, parsley, scallion, and 1/4 teaspoon each salt and pepper.
  • Place iceberg wedges on a platter or divide among 4 plates; drizzle with dressing, as desired. Serve immediately.

ICEBERG LETTUCE WEDGES WITH CREAMY GARLIC DRESSING



Iceberg Lettuce Wedges With Creamy Garlic Dressing image

Make and share this Iceberg Lettuce Wedges With Creamy Garlic Dressing recipe from Food.com.

Provided by Pinay0618

Categories     Salad Dressings

Time 10m

Yield 8 serving(s)

Number Of Ingredients 8

2 heads iceberg lettuce (about 1 3/4 lb. each)
3/4 cup low-fat sour cream
1/2 cup reduced-fat mayonnaise
2 tablespoons red wine vinegar
2 garlic cloves, chopped
2 tablespoons chopped fresh parsley
salt and pepper
2 tablespoons thinly sliced scallions (optional)

Steps:

  • Remove any tough outer leaves from lettuce heads and cut each into quarters. Remove tough stem end and core. Put quarters on chilled plates.
  • Combine sour cream, mayonnaise, vinegar and garlic in a food processor or blender. Add 2 tablespoons cold water and process until blended and smooth. Add parsley, salt and pepper; pulse briefly to mix. Cover and chill until ready to serve (can be made up to 2 days in advance).
  • To serve, spoon some dressing on each wedge and sprinkle with scallions, if desired. Serve remaining dressing on the side.

Nutrition Facts : Calories 101, Fat 7.9, SaturatedFat 2.5, Cholesterol 14.1, Sodium 143, Carbohydrate 6.5, Fiber 1.7, Sugar 3, Protein 2

ICEBERG WEDGES WITH BACON AND BUTTERMILK DRESSING



Iceberg Wedges With Bacon and Buttermilk Dressing image

"This salad from Thomas Keller's family-style restaurant, Ad Hoc, in Yountville, California, is a twist on the quintessential American combination of iceberg lettuce, tomato wedges and packaged bacon bits with a mayonnaise dressing. Only the iceberg lettuce wedges stay the same: The tomatoes are oven-roasted, the bacon is cut extra thick and the buttermilk dressing is spiked with chives, mint and parsley." This salad still is one of my favorites and this take on it is delicious! Food & Wine Magazine, October 2007 edition, Entertaining Napa Style. Have not allowed for cooling or chilling time.

Provided by Manami

Categories     Pork

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 15

4 large plum tomatoes, bottoms marked with an X
1/4 cup extra virgin olive oil
1 teaspoon finely chopped thyme
salt, to taste
fresh ground pepper, to taste
2 cups brioche bread, cut into 3/4-inch cubes
1/3 cup mayonnaise
1/4 cup creme fraiche or 1/4 cup sour cream
1/4 cup buttermilk
2 1/2 tablespoons fresh lemon juice (not that bottled stuff)
1 tablespoon chopped flat leaf parsley
1 1/2 teaspoons chopped mint
3 tablespoons snipped chives
1/2 lb thickly sliced bacon, cut into 2-by-1/2-inch pieces
2 medium iceberg lettuce, cut into 4 wedges each

Steps:

  • Preheat the oven to 275°F
  • Prepare a bowl of ice water.
  • In a medium pot of boiling water, blanch the tomatoes just until the skins loosen, about 30 seconds.
  • Using a slotted spoon, transfer the tomatoes to the ice water to cool.
  • Drain and peel the tomatoes, pat dry and halve crosswise.
  • Arrange the tomatoes, cut side up, on a nonstick baking sheet and drizzle with 2 tablespoons of the olive oil.
  • Sprinkle with the chopped thyme and season with salt and pepper.
  • Roast for about 2 1/2 hours, or until the tomatoes are very tender and slightly shrunken.
  • Transfer the tomatoes to a plate and let cool.
  • Meanwhile, spread the brioche cubes on a small baking sheet and toast for about 15 minutes, or until golden and crisp.
  • Let the croutons cool.
  • In a small bowl, whisk the mayonnaise, crème fraîche and buttermilk until smooth.
  • Add the lemon juice, parsley, mint and 1 tablespoon of the chives and season with salt and pepper.
  • Refrigerate until chilled.
  • In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until browned and slightly crisp, 8 to 10 minutes.
  • Transfer to paper towels to drain.
  • Put each iceberg wedge on a plate, add a tomato half and drizzle with the remaining 2 tablespoons of olive oil.
  • Scatter the croutons and bacon on top.
  • Garnish with the remaining 2 tablespoons of chives and serve, passing the buttermilk dressing at the table.

Nutrition Facts : Calories 282.8, Fat 25.9, SaturatedFat 7.5, Cholesterol 32.3, Sodium 332.4, Carbohydrate 8.8, Fiber 2.1, Sugar 4.3, Protein 5.3

BOSTON LETTUCE WEDGES WITH ZINFANDEL VINAIGRETTE AND STILTON



Boston Lettuce Wedges with Zinfandel Vinaigrette and Stilton image

Provided by Paul Grimes

Categories     Salad     Side     No-Cook     Low Carb     Vegetarian     Quick & Easy     Blue Cheese     Walnut     Red Wine     Fall     Winter     Lettuce     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

2 large heads Boston lettuce
3 tablespoons Zinfandel vinegar or other good-quality red-wine vinegar (preferably "O" brand)
1 tablespoon finely chopped shallot
1/4 cup extra-virgin olive oil
1/4 cup walnut oil
1 cup walnut pieces, toasted
1/4 pound Stilton, crumbled or shaved (with a cheese plane)

Steps:

  • Quarter lettuce heads lengthwise, keeping stem ends attached. Carefully wash in cold water, then dry in a salad spinner.
  • Whisk together vinegar, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper, then add oils in a slow stream, whisking until combined.
  • Spoon vinaigrette over lettuce wedges, then scatter with nuts and cheese.

FRENCH DRESSING OVER ICEBERG WEDGES



French Dressing Over Iceberg Wedges image

"This dressing has long been a favorite in our family affirms Carol Underhill from her Bathurst, New Brunswick kitchen. "I go the recipe from a friend years ago, who apparently picked it up from a local restaurant.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2-1/4 cups.

Number Of Ingredients 11

3/4 cup ketchup
1/2 cup vegetable oil
1/2 cup cider vinegar
1/2 cup packed brown sugar
1/4 cup chopped onion
1 garlic clove
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon paprika
Dash hot pepper sauce
Iceberg lettuce, cut into wedges

Steps:

  • Combine the first 10 ingredients in a blender; cover and process until smooth. Store in a jar with a tight-fitting lid; refrigerate. Shake; serve over lettuce wedges.

Nutrition Facts :

Tips:

  • Choose a firm, crisp iceberg lettuce for the wedges.
  • Cut the lettuce into 8 even wedges, making sure to remove the core.
  • To make the creamy Stilton dressing, whisk together mayonnaise, sour cream, crumbled Stilton cheese, minced shallots, salt, and pepper.
  • Thinly slice the radishes for a refreshing crunch.
  • Arrange the lettuce wedges on a serving platter and top with the Stilton dressing.
  • Garnish with the sliced radishes, chopped walnuts, and crumbled Stilton cheese.
  • Serve immediately and enjoy!

Conclusion:

This simple yet elegant salad is perfect for a light lunch or dinner. The creamy Stilton dressing and crunchy radishes complement the crisp lettuce wedges perfectly. With its unique flavor and presentation, this salad is sure to impress your guests. Enjoy experimenting with different variations of this recipe, such as using different types of lettuce, dressings, and toppings. For a vegetarian option, omit the bacon and use crumbled tofu or tempeh instead. Get creative and make this salad your own!

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