Stuffed Lettuce Salad Food

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STUFFED ICEBERG SALAD



Stuffed Iceberg Salad image

Looking for a refreshing side salad to really dress up a summer meal? Try this iceberg lettuce stuffed with ham salad from Della Biddiscombe of Lewiston, Idaho. "It's hearty enough to serve as a light lunch on a hot day," she notes, "and it can be made ahead for added convenience."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 9

1 medium head iceberg lettuce
2 tablespoons mayonnaise
1/8 teaspoon curry powder
1/2 cup shredded cheddar cheese
1/4 cup julienned sliced deli ham
2 tablespoons finely chopped celery
2 tablespoons minced fresh parsley
1 tablespoon diced pimientos
1/4 cup salad dressing of your choice

Steps:

  • Remove and discard core from lettuce. Place lettuce core side down and cut in half with a plastic lettuce knife from top to bottom (save one half for another use). With knife, remove enough leaves from the center of the cut side of lettuce to create a 2-in. circle, about 1-1/4 in. deep., In a bowl, combine mayonnaise and curry powder. Stir in the cheese, ham, celery, parsley and pimientos. Spoon into center of lettuce. Wrap tightly in plastic wrap; refrigerate for 30 minutes or until serving. Cut in half, forming two wedges. Serve with salad dressing.

Nutrition Facts :

STUFFED LETTUCE SALAD



Stuffed Lettuce Salad image

Make and share this Stuffed Lettuce Salad recipe from Food.com.

Provided by SuzieQue

Categories     < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 head iceberg lettuce
2 (8 ounce) packages cream cheese, softened
1/3 cup crumbled blue cheese
1/4 cup mayonnaise
2 tablespoons finely chopped green peppers
2 tablespoons finely chopped red onions
2 tablespoons chopped fresh chives
2 tablespoons chopped walnuts
1 teaspoon Worcestershire sauce

Steps:

  • Core lettuce and hollow out the center, leaving a shell 1 1/2" thick.
  • Wash and allow to drain well.
  • Beat cream cheese, blue cheese, and mayo.
  • Add green pepper,onion, chives, walnuts and worchestershire sauce.
  • Add a few grinds of ground pepper.
  • Pack into lettuce shell.
  • Wrap in wet paper towels, then foil.
  • Chill at least two hours.
  • Cut into wedges and serve.

STUFFED HEAD LETTUCE



Stuffed Head Lettuce image

This is so easy and so pretty. It makes a nice summer lunch, just add some fruit. I like Homemade french or Italian dressing on it.

Provided by Dancer

Categories     Cheese

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 head lettuce
1 (3 ounce) package cream cheese
2 tablespoons blue cheese
2 tablespoons grated carrots
1 tablespoon minced green pepper
2 tablespoons diced tomatoes
1/8 teaspoon pepper
1/4 teaspoon salt
1 teaspoon minced onion

Steps:

  • Wash lettuce; remove core.
  • With a tablespoon, remove enough of the lettuce around core to leave a cavity 2 to 3 in diameter.
  • Save removed lettuce for another use.
  • Combine cheeses, carrot, green pepper, tomato, pepper, salt and onion, pack firmly into lettuce cavity.
  • Wrap lettuce head in foil or plastic wrap and chill until center is solid.
  • Slice lettuce into wedges.
  • Serve with dressing of your choice.
  • A few pieces of fresh fruit (grapes, strawberries or melon) placed on the salad plate is very nice.

Nutrition Facts : Calories 106.2, Fat 8.8, SaturatedFat 5.5, Cholesterol 26.6, Sodium 295.4, Carbohydrate 4, Fiber 1.4, Sugar 1.2, Protein 3.9

STUFFED LETTUCE SALAD



Stuffed Lettuce Salad image

Number Of Ingredients 8

1 firm head of lettuce
1/2 cup grated Cheddar cheese
1/2 cup mayonnaise
1/4 teaspoon curry powder
1 cup chopped ham
1/3 cup chopped celery
1 pimiento, diced
1/8 cup snipped fresh parsley

Steps:

  • Wash and drain a firm head of lettuce. At the core end cut a circle out. Continue cutting down to within 1/2 inch of the top of the head. Then hollow out. Blend Cheddar cheese, mayonnaise, and curry powder. Stir in ham, celery, pimento, and parsley. Pack mixture solidly into lettuce. Tie a string around lettuce to hold in place. Chill until firm. Serve in slices with French dressing. This recipe is nice for lunch.

Nutrition Facts : Nutritional Facts Serves

STUFFED PEAR SALAD



Stuffed Pear Salad image

Categories     Salad     Side     Dinner     Lunch     Pear     Summer     Chill

Yield serves 6

Number Of Ingredients 5

1 16-ounce can pear halves, drained
1/4 cup mayonnaise
1/4 cup shredded sharp cheddar cheese
6 cherries, fresh (pitted) or maraschino
12 to 18 large iceberg lettuce leaves, rinsed and dried

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.

STUFFED BLT SALAD



Stuffed BLT Salad image

In this twist on a classic BLT, big, meaty, juicy heirloom tomatoes take center stage, and bread plays a supporting role. For toast infused with the flavors of traditional Spanish pan con tomate, serve the stuffed tomato on top of it. As you cut through the tomato, the juices will soak into the bread and make it all the more delicious!

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 35m

Number Of Ingredients 7

4 slices bacon, cut into 1/2-inch pieces (1 cup)
4 slices white sandwich bread
1/4 cup mayonnaise
4 large heirloom tomatoes, such as Brandywine, Cherokee Purple, or Big Yellow Zebra
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
4 cups packed thinly sliced iceberg lettuce or chopped frisee, or a combination

Steps:

  • Cook bacon in a large skillet over medium heat until browned and most of fat is rendered, 8 to 10 minutes. Transfer to paper towels to drain. Discard fat; wipe skillet clean. Brush both sides of bread slices with mayonnaise. Return skillet to medium heat and toast bread, flipping once, until golden brown and crisp, about 2 minutes per side.
  • Slice tomatoes 1/2 inch below stem ends to remove tops. Scoop out pulp and seeds from centers of tomatoes, leaving behind hollowed-out shells, and transfer to a strainer set over a bowl. When drained, remove pulp from strainer and chop; discard seeds in strainer. Reserve juices in bowl.
  • Generously season insides of hollowed tomatoes with salt and pepper. In a large bowl, whisk together oil and 1/4 cup reserved tomato juice; season with salt and pepper. Add greens, chopped tomato pulp, and bacon, tossing to evenlycoat; season with salt and pepper. Divide mixture evenly among tomatoes. Cut toasts into triangles and serve, alongside tomatoes, or place tomatoes on top of whole toasts to serve.

STUFFED ICEBERG WEDGES



Stuffed Iceberg Wedges image

-Rosemarie Surwillo, Lake St. Louis, Missouri

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4-6 servings.

Number Of Ingredients 9

1 medium head iceberg lettuce
1/3 cup mayonnaise
1/4 teaspoon curry powder
1 cup shredded cheddar cheese
1/2 cup coarsely chopped fully cooked ham
1/2 cup chopped celery
1/4 cup minced fresh parsley
1 jar (2 ounces) diced pimientos, drained
Salad dressing of your choice

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.

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