Best 4 Stuffed Iceberg Salad Recipes
Indulge in a culinary adventure with our tantalizing stuffed iceberg lettuce recipe that promises a symphony of flavors and textures. This refreshing and vibrant dish is a delightful combination of crisp iceberg lettuce, savory fillings, and a tangy dressing, making it a perfect appetizer or light meal. Dive into a culinary journey as we explore variations of this classic recipe, including a Mediterranean-inspired stuffed iceberg lettuce with quinoa, feta cheese, and roasted vegetables, a Tex-Mex version bursting with chili-spiced ground beef and cheddar cheese, and an Asian-inspired lettuce wrap filled with crunchy vegetables, rice noodles, and a flavorful peanut sauce. Each variation offers a unique taste experience, catering to diverse palates and preferences. Get ready to elevate your culinary skills and impress your taste buds with this versatile and delicious stuffed iceberg lettuce extravaganza.
Here are our top 4 tried and tested recipes!
STUFFED ICEBERG WEDGES
-Rosemarie Surwillo, Lake St. Louis, Missouri
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4-6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 200 calories, Fat 18g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 349mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.
CHOPPED ICEBERG SALAD WITH BUTTERMILK DRESSING AND CRISPY CHICKPEAS
The classic iceberg salad is always a welcome piece of Americana. You can even put the iceberg in the freezer for 30 minutes before serving to make it extra cold. So juicy. Hydrating. American. I love it. The combination here of tangy buttermilk dressing, juicy lettuce, pickled onions and crispy chickpeas is not your average chopped iceberg salad. Great textures and tastes!
Provided by Alex Guarnaschelli
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 20
Steps:
- For the onions: To pickle the onions, bring the vinegar, sugar, a pinch of salt and 1 cup water to a boil in a medium saucepan over medium heat. Put the onions in a small heatproof bowl and pour the pickling liquid over them. Let the onions cool to room temperature on the counter. Transfer to a resealable container and store in the refrigerator until ready to use.
- For the buttermilk dressing: In a large bowl, whisk together the sour cream, buttermilk and mayonnaise. Add the dill, hot sauce, Worcestershire, garlic powder, garlic and salt and pepper to taste. Set aside. If too thick, add a splash of more buttermilk or water to adjust.
- For the chickpeas: Pour the oil into a small, heavy-bottomed pot and heat over medium heat until it registers 350 degrees F on a deep-fry thermometer. Fit a baking sheet with a wire rack.
- Season the chickpeas with the paprika and salt and pepper to taste. Using a slotted spoon, drop half of the chickpeas into the hot oil and fry until browned and crispy, 3 to 5 minutes. Transfer the fried chickpeas with the slotted spoon to the prepared baking sheet. Repeat with the remaining chickpeas.
- For the salad: Spread the iceberg lettuce on a baking sheet and season liberally with salt and pepper. Drizzle with the dressing and follow with a layer of the scallions. Top with the pickled onions (drained of their liquid) and the crispy chickpeas. Season to taste.
STUFFED PEAR SALAD
Steps:
- Place pear halves, cut side up, on a plate. Spoon about 2 teaspoons of the mayonnaise into the cavity of each pear. Sprinkle the cheese over the mayonnaise. Top each one with a cherry. Chill the pears, covered, for at least 3 hours.
- To serve, arrange 2 to 3 lettuce leaves on a plate and place the pear halves on top of them.
CRUNCHY SPRING ICEBERG SALAD
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
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 a firm, crisp iceberg lettuce head for best results.
- To easily remove the core, use a sharp knife to cut around it, then gently scoop it out with a spoon.
- For a more flavorful filling, use a variety of chopped vegetables, herbs, and cooked meats or tofu.
- To make the salad more visually appealing, arrange the lettuce leaves on a serving platter and fill each leaf with a different filling.
- Serve the salad immediately or chill it for later.
Conclusion:
Stuffed iceberg salad is a delicious, versatile, and easy-to-make dish that is perfect for any occasion. With its endless filling possibilities, it can be tailored to suit any taste or dietary preference. Whether you are looking for a light and refreshing lunch or a hearty and satisfying dinner, stuffed iceberg salad is sure to please everyone at the table. So next time you are looking for a creative and delicious way to enjoy your lettuce, give stuffed iceberg salad a try!
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