Best 2 Chopped Iceberg Lettuce Salad Recipes

**Chopped Iceberg Lettuce Salad: A Refreshing and Versatile Side Dish**

As the weather warms up, crisp and refreshing salads become a staple on many dinner tables. Among the most popular is the chopped iceberg lettuce salad, a classic side dish that is easy to make and incredibly versatile. This salad is made with iceberg lettuce, a variety of vegetables, and a tangy dressing. The result is a light and flavorful salad that is perfect for any occasion. Whether you are looking for a quick and easy side dish for a weeknight meal or a refreshing salad to serve at a potluck, this chopped iceberg lettuce salad is sure to please. The recipe is easy to follow and can be customized to your liking. You can add or remove vegetables, change the type of dressing, or even add some protein to make it a more substantial meal. With so many options, there is sure to be a chopped iceberg lettuce salad recipe that everyone will enjoy.

Here are our top 2 tried and tested recipes!

ICEBERG LETTUCE CHOPPED SALAD WITH "FRENCH" DRESSING

Iceberg Lettuce Chopped Salad with

Provided by Rachael Ray : Food Network

Categories side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 head iceberg lettuce, core removed and chopped
4 radishes, chopped
4 scallions, chopped
1/3 seedless cucumber, chopped
1 cup shredded carrots, available in produce section
3 tablespoons white wine vinegar
3 tablespoons sugar
1/4 cup ketchup
1/4 cup extra-virgin olive oil, eyeball it
1 teaspoon garlic powder
2 teaspoons Worcestershire sauce
Salt and white pepper

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.

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

Ingredients

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.

Tips:

Choose the right lettuce: Iceberg lettuce is the traditional choice for chopped salads, but you can also use romaine, butterhead, or even arugula.
Chop the lettuce finely: This will help the salad to be more evenly mixed and easier to eat.
Use a variety of vegetables: Add some color and crunch to your salad with a variety of vegetables, such as carrots, celery, cucumbers, radishes, or bell peppers.
Don't forget the dressing: A simple vinaigrette or ranch dressing is a great way to add flavor to your salad.
Serve immediately: Chopped salads are best served immediately, as the lettuce will start to wilt if it sits for too long.

Conclusion:

Chopped iceberg lettuce salad is a refreshing and easy-to-make side dish that is perfect for any occasion. With a few simple ingredients and a little bit of prep, you can have a delicious and healthy salad on the table in no time. So next time you're looking for a quick and easy salad recipe, give chopped iceberg lettuce salad a try. You won't be disappointed!