Best 6 Iceberg Hearts With Blue Cheese Vinaigrette Recipes
## Iceberg Hearts with Blue Cheese Vinaigrette: A Refreshing and Elegant Summer Salad
As the summer heat sets in, we crave dishes that are light, refreshing, and bursting with flavor. This Iceberg Hearts with Blue Cheese Vinaigrette recipe delivers on all fronts. The crisp, cool iceberg lettuce hearts are tossed with a tangy blue cheese vinaigrette, creating a salad that is both satisfying and elegant. Adding variety, the recipe also includes instructions for a simple but flavorful grilled flank steak. Additionally, there's a delightful Blueberry-Orange Compote that complements the salad perfectly. And for those with a sweet tooth, the Caramelized Pineapple with Coconut-Macadamia Nut Topping is a tropical treat that will leave you wanting more.
## Salads
- **Iceberg Hearts with Blue Cheese Vinaigrette**: This classic salad features crisp iceberg lettuce hearts tossed in a creamy blue cheese dressing, topped with crumbled bacon and chopped walnuts for extra crunch and flavor.
- **Grilled Flank Steak Salad with Chimichurri**: Grilled flank steak slices are served over a bed of mixed greens, cherry tomatoes, and red onion, drizzled with a flavorful chimichurri sauce.
- **Kale Salad with Roasted Butternut Squash and Goat Cheese**: This hearty salad combines roasted butternut squash, creamy goat cheese, and crispy kale with a tangy lemon-tahini dressing.
## Sides
- **Blueberry-Orange Compote**: This vibrant compote is made with fresh blueberries, oranges, and a hint of cinnamon, perfect for spooning over pancakes, waffles, or yogurt.
- **Caramelized Pineapple with Coconut-Macadamia Nut Topping**: Sweet pineapple slices are caramelized in brown sugar and butter, then topped with a crunchy mixture of coconut and macadamia nuts.
- **Roasted Garlic Parmesan Potatoes**: Garlic cloves and grated Parmesan cheese add a savory touch to these roasted potato wedges, making them a delightful side dish for any meal.
ICEBERG HEARTS WITH BLUE CHEESE VINAIGRETTE
Blue cheese provides a needed spark to basic iceberg lettuce here.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Combine mustard, vinegar, and half of the blue cheese in a bowl. Slowly drizzle in oil, whisking until the mixture becomes thick. Season with salt and pepper.
- Place one wedge of lettuce on each serving plate, and drizzle with dressing. Garnish with the remaining cheese.
ICEBERG HEARTS WITH BLUE CHEESE VINAIGRETTE
Very simple, very fresh salad with homemade dressing. Yum. A nice addition to a more complicated meal.
Provided by sugarpea
Categories Salad Dressings
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Mix mustard, vinegar, and half of the blue cheese; gradually add the olive oil while whisking and whisk until emulsified; season with salt and pepper.
- Plate each iceberg head; drizzle with dressing and garnish with the remaining cheese.
Nutrition Facts : Calories 360.1, Fat 35.5, SaturatedFat 9.1, Cholesterol 21.3, Sodium 451.5, Carbohydrate 5, Fiber 1.7, Sugar 2.6, Protein 7.4
ICEBERG LETTUCE WITH BLUE CHEESE VINAIGRETTE
Salad is easy when you don't have to chop, shred,or tear any greens. Just quarter a head of iceberglettuce, and top with a zesty blue cheese vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 5m
Number Of Ingredients 7
Steps:
- Whisk together vinegar, shallot, and mustard. Pour inoil in a slow, steady stream, whisking constantly untilemulsified. Whisk in half the blue cheese. Season with salt.
- Arrange lettuce wedges on a platter. Drizzle withvinaigrette. Sprinkle with remaining blue cheese, andseason with pepper.
HEARTS OF ICEBERG LETTUCE WITH RANCH DRESSING
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
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 WEDGE SALAD WITH BLUE CHEESE DRESSING
A crisp salad with tangy blue cheese dressing, crumbled cheese and crunchy toasted walnuts - a great accompaniment to steak
Provided by Chelsie Collins
Categories Side dish, Starter
Time 10m
Number Of Ingredients 8
Steps:
- Make the dressing in a medium-sized bowl by combining the buttermilk, soured cream, mayonnaise, lemon juice and 50g of the blue cheese. Season and stir through the chives. Chill until ready to serve.
- When ready to serve, pour half the dressing over the lettuce wedges and crumble over the remaining blue cheese and a scattering of walnuts. Serve the rest of the dressing on the side.
Nutrition Facts : Calories 516 calories, Fat 46 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 1.1 milligram of sodium
ICEBERG WEDGES WITH LOW-FAT BLUE CHEESE DRESSING
We've adjusted the classic blue-cheese dressing to make a reduced-fat version that's still satisfying and flavorful in this iceberg wedge salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk reduced-fat mayonnaise, reduced-fat sour cream, and water with red-wine vinegar. Stir in minced shallot and crumbled blue cheese (2 ounces), breaking up large pieces of cheese with the spoon. Season with coarse salt and ground pepper.
- Slice iceberg lettuce into 8 wedges (remove core). Place 2 wedges on each plate; drizzle with dressing. Serve immediately.
Tips:
- To ensure the best flavor, choose firm, crisp iceberg lettuce hearts with tightly packed leaves.
- Slice the lettuce hearts thinly to allow the dressing to coat each piece evenly.
- Use a variety of toppings to add flavor and texture to the salad, such as crumbled blue cheese, chopped walnuts, crumbled bacon, or sliced hard-boiled eggs.
- Make sure the blue cheese dressing is well-blended and creamy before tossing it with the salad.
- Serve the salad immediately after tossing, while the lettuce is still crisp.
Conclusion:
Iceberg hearts with blue cheese vinaigrette is a refreshing and flavorful salad that is perfect for a light lunch or side dish. With its simple ingredients and easy-to-follow instructions, this recipe is a great option for busy weeknights or when you're short on time. Experiment with different toppings and variations of the dressing to create a salad that suits your personal taste. Whether you're a fan of classic blue cheese dressing or prefer a lighter vinaigrette, this recipe is sure to become a favorite.
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