ICEBERG LETTUCE SALAD
Provided by Katie Lee Biegel
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 10
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.
BIG MAC TATER TOT CASSEROLE
Provided by Leslie Boswell
Number Of Ingredients 14
Steps:
- Preheat oven to 400F.
- Dump ground beef into a large saute pan over medium-high heat along with a dab of margarine or butter.
- Crumble the ground beef well as it cooks.
- Once the ground beef is fully cooked, remove the pan from the heat and drain the excess grease.
- Add the Thousand Island dressing, mayo, diced onion, diced dill pickle, onion powder, garlic powder, salt and pepper to the pan with the beef.
- Stir until all of the ingredients are fully combined.
- Dump the ground beef mixture into a greased 9 x 13 inch baking dish and spread it out evenly.
- Sprinkle the shredded cheese on top of the beef.
- Place the tater tots in a single layer on top of the cheese.
- Place the baking dish in the oven and bake the casserole until the tater tots are golden brown. 40-45 minutes.
- Remove the casserole from the oven and sprinkle the shredded lettuce on top.
- Drizzle the Thousand Island dressing over the lettuce.
COBB-WEDGE SALAD KIT
Provided by Ree Drummond : Food Network
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- For the salad: Pack all the ingredients for the salad in individual bags and place on a sheet pan.
- For the Thousand Island dressing: Combine all the dressing ingredients in a bowl and mix. Pour into a quart container and put the lid on.
- To assemble: Arrange the lettuce on the bottom of a platter and sprinkle ham, eggs, cucumber, tomatoes, avocado, Cheddar, onions, edamame, and parsley on top. Drizzle some dressing over the salad. Garnish with scallions. Serve extra dressing on the side.
CLASSIC ICEBERG SALAD WITH THOUSAND ISLAND DRESSING
If you want something different on your iceberg lettuce wedge, this is for you.Source: Unknown
Provided by Lynnda Cloutier
Categories Lettuce Salads
Number Of Ingredients 10
Steps:
- 1. In small bowl, mix mayonnaise, sour cream, relish, catsup, mustard, sugar, lemon juice and vinegar. Beat with wire whisk til well blended. Remove core from lettuce; cut lettuce into 6 wedges. Put each wedge on salad plate. Cut each tomato into 6 wedges. Arrange 2 wedges on each plate. Spoon some dressing over each lettuce wedge. Pass remaining dressing around. Makes 6 servings.
BEST HOMEMADE THOUSAND ISLAND DRESSING
This was a dressing my mother would make and put on the table to get my brother to eat green beans and salad.
Provided by Debbwl
Categories Salad Dressings
Time 1h3m
Yield 3/4 cup
Number Of Ingredients 5
Steps:
- Mix every thing together. Can be served immediately although is better if it chills for an hour or more.
HOMEMADE THOUSAND ISLAND DRESSING
Homemade Thousand Island Dressing is so easy to make and is great on a salad, Reuben sandwich or burger. The prep is only minutes to make and so much better than store bought, why wouldn't your make it?
Provided by Tara Noland
Time 5m
Number Of Ingredients 9
Steps:
- In a small mixing bowl add all the ingredients and blend well with a spoon. Season to taste with more salt as needed.
- Refrigerate for at least one hour. Keeps refrigerated for 3-4 days.
Nutrition Facts : Calories 70 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 7 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 Tbsp., Sodium 157 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
THOUSAND ISLAND DRESSING
Steps:
- Combine all ingredients in a small mixing bowl using a whisk. Mix well!
- Transfer to a jar or airtight container with a lid. Store in the refrigerator until needed.
Nutrition Facts : Calories 207 kcal, Carbohydrate 4 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 274 mg, Sugar 3 g, ServingSize 1 serving
HOMEMADE THOUSAND ISLAND DRESSING OVER ICEBERG LETTUCE
Make and share this Homemade Thousand Island Dressing over Iceberg Lettuce recipe from Food.com.
Provided by foodart
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine eggs, mayonnaise, catsup, pickled relishes and salt ingredients in medium bowl and into the refrigerator for an hour.
- Place the iceberg wedge onto each salad plate and tomatoes slice and onion on each side and top with Thousand Island dressing.
ICEBERG WEDGES WITH THOUSAND ISLAND DRESSING
This is a classic salad to serve with a steak dinner.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
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.
EASY BIG MAC SALAD
Steps:
- Cook the ground beef. While the beef is cooking, chop or shred the head of lettuce. Chop pickles, onion, and tomato.
- Assemble the salads by adding lettuce to your bowl and topping with tomato, onion, pickle, ground beef, and salad dressing. You can also use croutons, tortilla strips, or nuts if you'd like that extra punch. Serves about four people.
Nutrition Facts : Calories 228 kcal, Carbohydrate 7 g, Protein 24 g, Fat 11 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 73 mg, Sodium 89 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
HOMEMADE THOUSAND ISLAND DRESSING
Easily made from scratch, homemade Thousand Island dressing is so much tastier and more economical than store bought. Use it for salads, sandwiches, or as a delicious fry sauce.
Provided by Rachel Gurk
Categories Salad Dressings & Toppings
Time 10m
Number Of Ingredients 9
Steps:
- Mix all ingredients together in a bowl or jar. Refrigerate for at least one hour to let flavors meld.
Nutrition Facts : ServingSize 2 tablespoons, Calories 122 kcal, Carbohydrate 4 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 212 mg, Sugar 3 g, UnsaturatedFat 10 g
LETTUCE WEDGE SALAD WITH TRISHA'S EASY THOUSAND ISLAND DRESSING
Steps:
- Wash the lettuce and remove any damaged or wilted outer leaves. Remove the lettuce core and discard. Cut the head into quarters and set it aside.
- In a medium bowl, whisk together the mayonnaise and the ketchup. Add the Tabasco sauce and pepper to taste. Place a lettuce wedge on each serving plate. Drizzle with the dressing.
- Quick Lettuce Core Removal Tip
- Slam the head of lettuce down on a cutting board, core-side down. The core will separate from the rest of the head with a twist and come out easily.
- From Trisha
- This dressing also makes a great topping for burgers.
- From Gwen
- There are no pickles in the dressing, thus no "islands." I call it Rushin' Dressing because you can mix it quickly when you are rushing to get dinner on the table.
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- To make the dressing, mix all the ingredients together. Taste as you go to get the exact proportions the way you like them. Refrigerate the dressing until you are ready to use it. Make it ahead to give the flavors a chance to develop and mingle.
- For the salad, take a nice tight head of iceberg or bibb lettuce and cut it in quarters. Cut out the core and put each wedge on a salad plate and spoon the Thousand Island dressing liberally on top. Garnish with lots of crumbled bacon.
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- Whisk together ingredients in a medium sized bowl until well combined. Taste and add salt and pepper as desired. Store in a tightly covered container or jar in the refrigerator.
- Remove the outer layers of the head of iceberg lettuce, and cut it in half, then those pieces in half again, creating wedges. Cut the end to remove the stem.
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- In a small bowl, mix together mayonnaise, Dijon mustard, ketchup, pickle relish, water, and pepper.
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- Remove any tough outer leaves from lettuce heads and cut each into quarters. Remove tough stem end and core. Put quarters on chilled plates.
- Combine sour cream, mayonnaise, vinegar and garlic in a food processor or blender. Add 2 Tbsp. cold water and process until blended and smooth. Add parsley, salt and pepper; pulse briefly to mix. Cover and chill until ready to serve (can be made up to 2 days in advance).
- To serve, spoon some dressing on each wedge and sprinkle with scallions, if desired. Serve remaining dressing on the side.
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