ICEBERG LETTUCE WITH BLUE CHEESE DRESSING
Provided by Mark Bittman
Categories easy, quick, weekday, salads and dressings
Time 5m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Mash yogurt with blue cheese, lemon juice, a pinch of salt, and a grinding or two of pepper. Taste and adjust the seasoning, adding more lemon juice if necessary.
- Place each wedge of iceberg lettuce on a plate, drizzle with dressing and sprinkle with nuts if using.
Nutrition Facts : @context http, Calories 59, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 4 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 248 milligrams, Sugar 3 grams
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
CRUNCHY ICEBERG SALAD WITH CREAMY BLUE CHEESE
Steps:
- For the dressing, place 4 ounces of blue cheese in a small bowl and microwave for 15 seconds, until it begins to melt. Place the mayonnaise, yogurt, warm blue cheese, sherry vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until smooth. Set aside or refrigerate until ready to use.
- For the salad, combine the celery, radishes, and scallions in a bowl. Slice the whole head of lettuce across to make four 3/4-inch-thick round disks and place each on a dinner plate. Spoon the dressing on the lettuce and sprinkle on a quarter of the vegetable mixture. Distribute the remaining crumbled blue cheese on the salads, sprinkle with fleur de sel and pepper, and serve.
ICEBERG LETTUCE WITH BLUE CHEESE DRESSING
This recipe reminds me of childhood. It's extremely retro, with an optional update. Definitely not for the nutrition-conscious. Did you know iceberg lettuce has the poorest nutritional content of all lettuces? The lettuce certainly won't boost your vitamin A or C levels, or fatten you up but the dressing sure will! This was in today's NY Times, an article about "loser lettuces" (iceberg and romaine) by Mark Bittman, the Minimalist. I would take exception with calling romaine a loser lettuce; unlike iceberg it has lots of nutrition. Then again, sometimes you just can't beat the crunchy cold of iceberg. I made this last night and it was just as I remembered it :)
Provided by Kumquat the Cats fr
Categories Salad Dressings
Time 5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mash yogurt with blue cheese, lemon juice, a pinch of salt and a grinding or two of pepper. Taste and adjust the seasoning, adding more lemon juice if necessary.
- Place each wedge of iceberg lettuce on a plate, drizzle with dressing and sprinkle with nuts if using.
Nutrition Facts : Calories 466.9, Fat 28.1, SaturatedFat 17.8, Cholesterol 82.5, Sodium 1108.4, Carbohydrate 30.3, Fiber 6.5, Sugar 21.6, Protein 27.9
LAYERED BLUE CHEESE, BACON AND ICEBERG SALAD
What's better than a classic wedge? One that's stacked with all the usual suspects, plus some new friends. Carrots add just the right amount of color and root-veggie crunchiness. You can toss the salad with ranch or French dressing if you don't have blue cheese on hand.
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Soak the onions in ice water for at least 20 minutes. Strain.
- Meanwhile, cook the bacon in a large skillet over medium heat until brown and crisp, 6 to 7 minutes per side. Remove, drain on paper towels and roughly chop.
- Whisk together the blue cheese, mayonnaise, sour cream, vinegar, Worcestershire, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl.
- Using a 3-quart straight-sided tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars for 4 individual salads, make a layer with a third of the lettuce, then add the following in separate layers: the tomatoes, the olives, half the remaining lettuce, the carrots, the croutons, and the remaining lettuce. Sprinkle the top with the onions and bacon. (The salad can be put together, covered and refrigerated for up to 2 hours before serving.)
- If making 1 salad, just before serving, transfer it to a large bowl, toss with about half the dressing and season with salt and pepper. If making 4 salads, add dressing to each jar, season with salt and pepper, cover with the lid and shake to coat. Serve the remaining dressing on the side.
ICEBERG WEDGE BLUE CHEESE BACON & TOMATO SALAD
I first tried a salad like this in a restaurant. I think my homemade version is much better. Hat's off to Luby for the outstanding recipe for Blue Cheese Dressing which is the only one I will eat now. I copied the recipe verbatim, and included all steps in making the dressing straight from Luby's recipe, #55514. This is my favorite salad in the summertime, reminds me of a BLT without the bread.
Provided by The Big Cheese
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- To make the dressing, combine mayonnaise, sour cream and buttermilk, mixing well.
- Add remaining ingredients mixing thoroughly.
- Must refrigerate for 24 hours before serving for best flavor.
- For the salad assembly, divide iceberg lettuce head into four equal sections, cutting down towards the stem.
- Place on plates, topping liberally with the blue cheese dressing, crumbled bacon, chopped tomato and crumbled blue cheese.
- Serve nice and cold, adding salt and pepper to taste.
ICEBERG WEDGES WITH BLUE CHEESE DRESSING
The crispy iceberg lettuce and creamy blue cheese dressing make this steak-house style salad a no-brainer side dish with your steak and potatoes dinner.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- In a bowl, combine buttermilk, mayonnaise, half of the blue cheese, lemon juice, and hot sauce.
- Stir to combine
- Stir in chives, salt, and pepper.
- Serve with iceberg wedges and top with remaining blue cheese.
ICEBERG AND WATERCRESS SALAD WITH BLUE CHEESE DRESSING
Categories Salad Cheese Leafy Green No-Cook Vegetarian Quick & Easy Spring Gourmet
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Whisk together mayonnaise, sour cream, cheese, lemon juice, chives, salt, and pepper in a small bowl and thin with milk or water to desired consistency.
- Toss iceberg, watercress, and celery in a large bowl and drizzle with dressing.
COBB SALAD RECIPE
The original Cobb Salad became famous in Los Angeles at the Brown Derby restaurant served with French Dressing loaded with chopped tomato, cubed chicken, crumbled bacon, diced avocado, chopped eggs, and topped with Roquefort cheese. Now you can make this famous iconic salad at home exactly how it was made back in the day in the golden age of Hollywood, California.
Provided by Lisa Hatfield
Categories Salads & Dressing
Time 1h30m
Number Of Ingredients 22
Steps:
- Mix French Dressing: In a small bowl whisk water, vinegar, sugar, lemon juice, salt, pepper, Worcestershire, dry mustard, garlic, olive oil, and vegetable oil. Store in the fridge chilled, makes about 1 1/2 cups. Shake or stir well before using.
- Roast Split Chicken Breasts (these have bones and that adds flavor!): Line a large sheet pan with parchment paper for easy cleanup. Place 4 split chicken breasts on the sheet pan, season well with salt and pepper on both sides. Heat oven to 400 degrees, and roast chicken breast 30-35 minutes until cooked to 165 internal temperature. Let chicken rest until cool enough to handle, remove skin and bones (freeze for chicken stock), and cut into large diced pieces. Alternatively, you can poach or roast skinless chicken breasts.
- Make Hardboiled Eggs: And roughly chop. The method I like the best is to "steam boil" eggs. Add water to a large pan with a lid, bring the water to a boil, and set a steamer basket in the water. Carefully add eggs on steamer basket, cover and let steam at high heat for 12 minutes. Remove eggs to ice bath for 15 minutes, roll crack and the peels on a board, they slip RIGHT OFF! I love making eggs this way.
- Make Crumbled Bacon: Cook strips of bacon in a skillet over medium heat until crisp, about 8 minutes. Drain on a paper towel-lined plate. Or buy precooked bacon and cook it in the microwave. Chop bacon on a cutting board into small 1/2" pieces.
- Prep Veggies: Finely mince chives, and chop tomatoes, and remove the watery seeds, they don't have any flavor anyway! Chop iceberg, romaine, endive lettuce, and watercress using a knife on a cutting board. Slice avocado into cubes, hold the avocado half in a towel when cutting.
- Assemble Cobb SaladMix together the chopped iceberg, romaine, endive, and watercress, place into the bottom of a large square or rectangle dish or individual salad bowls. Sprinkle finely diced chives on top of the salad mix.
- Arrange Toppings in long side-by-side strips across the green salad place; diced tomatoes, diced chicken, crumbled bacon, diced avocado, and chopped eggs.
- Sprinkle all over with crumbled Roquefort cheese and more chives.
- Pour dressing all over at serving time.
Nutrition Facts : Calories 488 kcal, Carbohydrate 8 g, Protein 16 g, Fat 45 g, SaturatedFat 24 g, TransFat 1 g, Cholesterol 112 mg, Sodium 606 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 18 g, ServingSize 1 serving
ICEBERG WEDGES WITH CREAMY BLUE CHEESE DRESSING
Categories Salad Cheese Leafy Green No-Cook Quick & Easy Yogurt Blue Cheese Winter Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Whisk mayonnaise, 1/2 cup blue cheese, yogurt, buttermilk, and vinegar in medium bowl until almost smooth. Mix in remaining blue cheese. Season dressing generously with cracked black pepper. (Can be made 1 week ahead. Cover and refrigerate.)
- Arrange lettuce wedges on 8 plates. Spoon dressing over lettuce. Sprinkle with green onions and additional black pepper and serve.
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- Preheat the oven to 350°. On a baking sheet, toss the bread cubes with 1 tablespoon of the vegetable oil and toast for 15 minutes, stirring once or twice, until the bread is golden and crisp.
- Meanwhile, in a large skillet, cook the bacon over moderately high heat, turning once, until crisp, about 6 minutes. Drain on paper towels and crumble.
- In a small bowl, using the back of a spoon, mash the garlic to a paste with a pinch of salt. Whisk in the mayonnaise, buttermilk, vinegar and mustard. Gradually whisk in the remaining 1/2 cup of vegetable oil and season with salt and cayenne. Stir in the blue cheese.
- In a large bowl, toss the lettuce, onion, celery, bacon and croutons with the dressing and serve right away.
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- In a bowl, using the back of a fork, lightly mash the Roquefort with the sour cream and mayonnaise. Stir in the lemon juice, scallions, thyme, lemon zest and 2 teaspoons of the chopped parsley. Season the blue-cheese dressing with salt and pepper.
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