Best 9 Iceberg Salad With Spicy Dressing Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

In the culinary world, iceberg lettuce is often overlooked as a plain and unexciting salad green. However, with the right combination of ingredients and a touch of creativity, this humble vegetable can be transformed into a delightful and refreshing dish. This article presents a collection of mouthwatering recipes for iceberg salad with spicy dressing, designed to tantalize your taste buds and elevate your salad game to new heights. Indulge in a symphony of flavors as we explore various dressings, from classic creamy dressings to fiery hot sauces, paired with an array of toppings and textures to create a sensory spectacle. Let your kitchen become a culinary playground as you embark on a journey to discover the hidden potential of this often-underrated ingredient.

Here are our top 9 tried and tested recipes!

CHOPPED ICEBERG SALAD WITH ROQUEFORT DRESSING



Chopped Iceberg Salad with Roquefort Dressing image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

1/2 cup crumbled Roquefort cheese (about 2 ounces)
3 tablespoons mayonnaise
1 tablespoon white wine vinegar
Kosher salt and freshly ground black pepper
1 small head iceberg lettuce, chopped
1 Persian or kirby cucumber, halved lengthwise and thinly sliced
2 hard-boiled eggs, peeled and roughly chopped
1 cup shredded carrots
1/2 cup grape tomatoes, halved

Steps:

  • Mix and mash the mayonnaise and 1/3 cup of the Roquefort in a medium bowl until the cheese is very finely crumbed. Mix in the vinegar, 1/4 teaspoon salt, and pepper to taste.
  • Toss the lettuce, cucumber, eggs, carrots and tomatoes together in a large bowl. Add the dressing and toss to coat. Season with salt and pepper. Top with the remaining Roquefort and serve immediately.

ICEBERG LETTUCE WITH CARROT GINGER SOY DRESSING WITH CILANTRO AND RED THAI CHILES



Iceberg Lettuce with Carrot Ginger Soy Dressing with Cilantro and Red Thai Chiles image

Provided by Dave Lieberman

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 12

2 medium carrots, peeled, ends trimmed and sliced
2-inch piece ginger, peeled and roughly chopped
2 shallots, peeled and sliced
3 tablespoons soy sauce
1/4 cup rice wine vinegar
1/4 cup water
1 tablespoon superfine sugar
3 tablespoons vegetable oil
1 teaspoon salt
1 large head Iceberg lettuce, quartered and cored
Freshly chopped cilantro leaves, for garnish
1 large red Thai chile, seeded, deveined and thinly sliced, for garnish

Steps:

  • Combine the carrots, ginger, shallots, soy sauce, vinegar, water, sugar, and vegetable oil in a blender and puree until dressing becomes a slightly thick sauce. Season with the salt.
  • Break the Iceberg wedges a bit to open them up and pour the dressing over top. Finish with cilantro and chile.

ICEBERG SALAD WITH ITALIAN DRESSING



Iceberg Salad with Italian Dressing image

If this brings back memories of the "house salad" from that Italian-American restaurant you grew up eating at, then we consider our jobs done.

Provided by Chris Morocco

Categories     Bon Appétit     Salad     Mozzarella     Onion     Oregano

Yield 4 servings

Number Of Ingredients 12

1/2 cup olive oil
5 tablespoons white wine vinegar
1 tablespoon mayonnaise
1 tablespoon sugar
1 1/2 teaspoons dried oregano
1 garlic clove, finely grated
Kosher salt, freshly ground pepper
1 small head of iceberg lettuce
1/2 small red onion, sliced into rings
2 ounces provolone piccante cheese, thinly sliced
1 cup drained small mozzarella balls, torn
10 peperoncini, halved if large

Steps:

  • Whisk oil, vinegar, mayonnaise, sugar, oregano, and garlic in a small bowl. Season with salt and pepper.
  • Cut lettuce in half through stem end. Tear apart into large pieces. Arrange on a platter and scatter onion, provolone, mozzarella, and peperoncini over, nestling in among leaves. Drizzle with dressing to coat to your liking (you'll probably have some extra) and top with more black pepper.

CRUNCHY SPRING ICEBERG SALAD



Crunchy Spring Iceberg Salad image

A big plate of greens may feel virtuous, but this one is also luxurious. This is a very green salad, with chunks of crisp iceberg lettuce serving as a bed for briefly blanched peas and asparagus, topped with a cooling-yet-spicy cilantro yogurt. Tearing the iceberg into bite-size chunks makes this an easy-to-eat salad, no knife required. It's particularly great for outdoor dining or for those who need to eat with one hand. (We see you, new parents.) The feta adds lovely hints of tang and saltiness that work well with the herbaceous yogurt. The peas and asparagus bring freshness; you could also use other springtime staples such as snow peas, sugar snap peas or sliced radish. Serve with jammy boiled eggs for something heartier.

Provided by Hetty McKinnon

Categories     weekday, salads and dressings, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 13

Salt and black pepper
2 cups frozen peas
16 to 20 asparagus spears, trimmed and sliced into 1-inch pieces (about 12 ounces)
1 (1½-pound) medium head iceberg lettuce
6 ounces feta, drained and broken into chunks
Handful of cilantro leaves, for serving
1 cup full-fat Greek yogurt
1 cup chopped cilantro (leaves and tender stems from about ½ bunch)
2 tablespoons extra-virgin olive oil
Juice of ½ lemon or lime (1 to 2 tablespoons)
1 garlic clove, peeled and roughly chopped
1 teaspoon kosher salt (such as Diamond Crystal)
1 to 2 jalapeños or serrano chiles, trimmed and roughly chopped

Steps:

  • Prepare the salad: Bring a medium saucepan of salted water to the boil. Add the frozen peas and asparagus, and cook for 1 to 2 minutes until the asparagus and peas are bright green and crisp tender. Drain and run under cold water until they are cold. Leave to drain.
  • Prepare the lettuce: Run a sharp paring knife around the core and gently pull it out. Remove the outer layer of the lettuce and discard. Tear the lettuce into large chunks. Wash the leaves and allow them to dry in a colander. Pat them dry with a clean kitchen towel.
  • Prepare the spicy cilantro yogurt: To a blender or small food processor, add the yogurt, cilantro, olive oil, lemon juice, garlic, salt and 1 jalapeño. Blitz until smooth. (Add a teaspoon of water at a time to get the mixture moving in the blender if necessary.) Taste and add the second jalapeño if you would like it spicier.
  • Serve as one large salad or divide among four individual serving plates: Add the lettuce chunks to the plate, and scatter the asparagus and peas on top and around the lettuce. Spoon the spicy cilantro yogurt all over the vegetables, dot with feta and squeeze the juice from the lemon half over everything. Season with salt and black pepper, and top with a few cilantro leaves.

ICEBERG SALAD WITH GINGER DRESSING



Iceberg Salad With Ginger Dressing image

Make and share this Iceberg Salad With Ginger Dressing recipe from Food.com.

Provided by dicentra

Categories     Low Protein

Time 10m

Yield 4 serving(s)

Number Of Ingredients 18

1/4 cup coarsely chopped onion
1 tablespoon grated peeled fresh ginger
1 tablespoon finely chopped celery
3 tablespoons rice vinegar
2 tablespoons water
1 tablespoon toasted peanut oil
1 tablespoon low sodium soy sauce
2 teaspoons sugar
1 teaspoon fresh lemon juice
1 teaspoon miso (soybean paste)
1/4 teaspoon salt
1/8 teaspoon black pepper
9 cups chopped iceberg lettuce
1 1/2 cups cucumbers, halved lengthwise and thinly sliced
3/4 cup shredded carrot
3/4 cup chopped celery
1/3 cup chopped onion
12 cherry tomatoes, halved

Steps:

  • To prepare dressing, combine the first 12 ingredients in a blender, and process until smooth.
  • To prepare salad, combine lettuce and remaining ingredients in a medium bowl. Drizzle dressing over salad; toss gently to coat.

Nutrition Facts : Calories 104.7, Fat 4, SaturatedFat 0.7, Sodium 384.3, Carbohydrate 16.5, Fiber 4.3, Sugar 10, Protein 3.2

ICEBERG WEDGE SALAD WITH WARM BACON DRESSING



Iceberg Wedge Salad with Warm Bacon Dressing image

An easy salad fit for company.

Provided by kikosmom

Categories     Salad     Green Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 7

1 head iceberg lettuce, cored and quartered
1 tomato, chopped
2 green onions, chopped
8 slices bacon
1 ½ tablespoons brown sugar
½ cup red wine vinegar
salt and freshly ground black pepper to taste

Steps:

  • Arrange lettuce wedges on serving plates and top each wedge with tomato and green onion pieces.
  • Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; chop when cool enough to handle. Transfer bacon to a bowl.
  • Dissolve brown sugar with red wine vinegar, salt, and black pepper in the hot skillet over medium heat, whisking until brown sugar has dissolved. Stir bacon into dressing; adjust seasoning. Pour hot bacon dressing over lettuce wedges.

Nutrition Facts : Calories 154.6 calories, Carbohydrate 13.4 g, Cholesterol 20.1 mg, Fat 7.9 g, Fiber 2.2 g, Protein 8.4 g, SaturatedFat 2.5 g, Sodium 439.5 mg, Sugar 8.6 g

ICEBERG AND WATERCRESS SALAD WITH BLUE CHEESE DRESSING



Iceberg and Watercress Salad with Blue Cheese Dressing image

Categories     Salad     Cheese     Leafy Green     No-Cook     Vegetarian     Quick & Easy     Spring     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

1/4 cup mayonnaise
1/4 cup sour cream
4 oz blue cheese, crumbled (1 cup)
1 tablespoon fresh lemon juice
1 tablespoon finely chopped fresh chives
1/4 teaspoon salt
1/4 teaspoon black pepper
1 to 2 tablespoons milk or water
1/2 head iceberg lettuce, coarsely shredded
2 bunches watercress, coarse stems discarded (6 cups)
3 celery ribs, thinly sliced diagonally

Steps:

  • Whisk together mayonnaise, sour cream, cheese, lemon juice, chives, salt, and pepper in a small bowl and thin with milk or water to desired consistency.
  • Toss iceberg, watercress, and celery in a large bowl and drizzle with dressing.

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

ICEBERG SALAD WITH ROQUEFORT DRESSING & BACON



Iceberg salad with Roquefort dressing & bacon image

Top crunchy lettuce with crumbled bacon and a buttermilk and blue cheese dressing for a creamy, salty, sensational side salad

Provided by Jennifer Joyce

Categories     Side dish, Vegetable

Time 30m

Number Of Ingredients 13

1 red onion , thinly sliced
juice 0.5 lemon
6 rashers unsmoked streaky rindless bacon
1 iceberg lettuce , cored
200g cherry tomatoes , halved
1 cucumber , thinly sliced
100g radishes
100ml buttermilk
4 tbsp mayonnaise
50g roquefort or other blue cheese, crumbled
2 tbsp white wine vinegar
1 garlic clove , crushed
small pack chives , finely snipped

Steps:

  • Mix the red onion and lemon juice together in a small bowl, cover and set aside. Cook the bacon in a dry frying pan over a medium heat for 10-15 mins, turning halfway, until very crisp. Drain on kitchen paper, then crumble into tiny pieces and set aside.
  • To make the dressing, put all the ingredients in a bowl, season and whisk until well combined. Cut the lettuce into chunky pieces and place on a platter or in a bowl with the tomatoes, cucumber, radishes and onion. Just before serving, pour the dressing over and sprinkle with the bacon.

Nutrition Facts : Calories 208 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.5 milligram of sodium

Tips:

  • Use fresh and crispy iceberg lettuce for the best flavor and texture.
  • Cut the lettuce into uniform pieces so that it cooks evenly.
  • If you don't have a mandoline, you can use a sharp knife to thinly slice the lettuce.
  • To make the spicy dressing, whisk all of the ingredients together in a small bowl until well combined.
  • Taste the dressing and adjust the seasonings to your liking.
  • Toss the lettuce with the dressing just before serving to prevent it from wilting.
  • Serve the salad immediately, garnished with additional cilantro, scallions, and sesame seeds if desired.

Conclusion:

This iceberg salad with spicy dressing is a refreshing and flavorful side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its crunchy texture, tangy dressing, and spicy kick, this salad is sure to be a hit at your next potluck or barbecue. So next time you're looking for a simple and delicious salad recipe, give this one a try.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #salads     #vegetables     #easy     #summer     #food-processor-blender     #dietary     #spicy     #seasonal     #greens     #lettuces     #peppers     #tomatoes     #taste-mood     #sweet     #equipment     #small-appliance     #presentation     #served-cold     #3-steps-or-less

Related Topics