Best 11 Stuffed Iceberg Wedges Recipes

STUFFED ICEBERG WEDGES

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.

PIONEER WOMAN'S HOMEMADE RANCH DRESSING WITH ICEBERG WEDGES

Steps:

• Sprinkle salt over garlic and mash together to make a paste, the finer the better. Combine the paste with all ingredients except lettuce. Taste and adjust the seasoning, if needed. Chill for several hours before serving. When ready to serve, thin with more buttermilk if needed.
• Wash and dry the lettuce. Cut into wedges.
• To serve: place wedges on a platter or salad plates and drizzle dressing over wedges, making sure you have enough for all the lettuce leaves.

ICEBERG WEDGES WITH THOUSAND ISLAND DRESSING

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 WEDGE

Steps:

• Remove outer leaves of lettuce and wash thoroughly in cold water. Drain and pat dry with paper towels then split into wedges and arrange on plates. Scatter grape tomato halves over and around the lettuce.
• Make dressing by combining mayonnaise and sour cream in a large mixing bowl. Squeeze in fresh lemon juice, fold in blue cheese and chives and season with salt and pepper. Pour dressing over wedge and grape tomatoes. Drizzle with a little extra-virgin olive oil and top with chives.

STUFFED ICEBERG SALAD

Steps:

• Remove and discard core from lettuce. Place lettuce core side down and cut in half with a plastic lettuce knife from top to bottom (save one half for another use). With knife, remove enough leaves from the center of the cut side of lettuce to create a 2-in. circle, about 1-1/4 in. deep., In a bowl, combine mayonnaise and curry powder. Stir in the cheese, ham, celery, parsley and pimientos. Spoon into center of lettuce. Wrap tightly in plastic wrap; refrigerate for 30 minutes or until serving. Cut in half, forming two wedges. Serve with salad dressing.

GREEN GODDESS DRESSING OVER ICEBERG WEDGES

Steps:

• In a food processor, combine avocado cubes, lemon or lime juice, basil, tarragon, garlic, and asorbic acid. Blend until smooth. With the motor running, slowly pour in olive oil to make a thick, creamy dressing. If dressing is too thick to pour, add water, a few tablespoons at a time, to reach the desired consistency. Pour into a bowl, season, to taste, with salt and pepper and cover. Refrigerate until chilled.
• To serve, pour dressing over iceberg wedges.

ICEBERG WEDGES WITH CREAMY BLUE-CHEESE DRESSING

Steps:

• Whisk together buttermilk, mayonnaise, yogurt, lemon juice, and thyme in a bowl; season with salt and pepper.
• Gently stir in crumbled blue cheese. (Dressing may be stored, refrigerated in a covered container, for up to 3 days.)
• Cut iceberg lettuce into wedges and drizzle with dressing. Serve with tomatoes, if desired.

ICEBERG WEDGE SALAD WITH WARM BACON DRESSING

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.

ICEBERG LETTUCE WEDGES WITH STILTON DRESSING AND RADISHES

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 WEDGES WITH CREAMY BLUE CHEESE DRESSING

Steps:

• Whisk mayonnaise, 1/2 cup blue cheese, yogurt, buttermilk, and vinegar in medium bowl until almost smooth. Mix in remaining blue cheese. Season dressing generously with cracked black pepper. (Can be made 1 week ahead. Cover and refrigerate.)
• Arrange lettuce wedges on 8 plates. Spoon dressing over lettuce. Sprinkle with green onions and additional black pepper and serve.

ICEBERG WEDGES WITH BACON AND BUTTERMILK DRESSING

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.