Best 5 Iceberg Lettuce Salad Recipes

ICEBERG LETTUCE CHOPPED SALAD WITH "FRENCH" DRESSING

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.

ICEBERG LETTUCE SALAD

Steps:

• For the dressing: In a medium bowl, whisk together the blue cheese, oil, mayonnaise, vinegar and hot sauce. Season with salt and pepper and add more hot sauce if preferred. Set aside.
• For the salad: Divide the lettuce rounds among 4 plates. Pour 1/2 cup of the dressing over each. Top each with one-quarter of the tomatoes and bacon. Sprinkle some chives on top. Serve immediately.

ICEBERG LETTUCE SALAD WITH RADISHES

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.

ICEBERG LETTUCE SALAD WITH TANGY TOMATO-TARRAGON "FRENCH" DRESSING

Steps:

• Place lettuce in salad bowl and top with carrots and cherry tomatoes. In a bowl, combine vinegar and sugar, then whisk in tomato paste. Add tarragon leaves and whisk in oil in a slow, thin stream. Season dressing with salt and pepper, to your taste. Pour dressing over salad and serve.

TWISTED ICEBERG LETTUCE SALAD WITH WARM GORGONZOLA DRESSING

Steps:

• Make the blue cheese sauce. In a small pot add the 3 tablespoons of butter and melt, add the shallots and cook 2-3 minutes until lightly soft. Add the cheese, sauce, cream and 1/4 teaspoon black pepper. Cook on low on the back burner until you are ready to serve.
• Saute the chopped or diced bacon until nice and crispy remove and drain on a paper towel and set to the side.
• Marinating the chopped vegetables. Chop the olives (or you can buy them pre chopped), chop the cucumber and red onion. Toss in a mixing cup of anything you want with just 1 teaspoon of Italian vinaigrette. You don't need much and you don't want to soak the vegetables. Just a light seasoning and then chill.
• As the vegetables marinade, now the tomatoes. Either on the stove in a saute pan or in a 400 degree oven, cut the grape or cherry tomatoes in half, drizzle a little olive oil on them, salt and pepper and cook just until slightly cooked. Just 5-7 minutes tops. Don't over cook, you want them warm but not "too soft or mushy.".
• Lets put it together -- Now put your wedge on a nice plate with the chilled wedge, then top with some of the roasted tomatoes which should be slightly warm, top with some of the marinated cucumber, olive and onion mix. Then top with the warm gorgonzola sauce and top with chopped bacon.
• It just takes the classic and makes it even better, the warm dressing is so good against the chilled marinated chopped vegetables and chilled lettuce.