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
GRILLED ICEBERG WEDGES WITH BUTTERMILK-BASIL DRESSING
Steps:
- Light a grill and preheat for at least 10 minutes or preheat a grill pan. In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until browned and crisp but still slightly chewy, about 5 minutes. (You could do this in a cast-iron skillet right over the grill).
- In a medium bowl, whisk the buttermilk with the sour cream, vinegar and basil. Season with salt and pepper.
- Brush the cut sides of the iceberg wedges with oil and season with salt. Grill over moderately high heat until the edges are browned and grill marks form, 1 to 2 minutes. Turn to brown the other cut side, 1 to 2 minutes longer.
- Transfer the wedges to a platter and drizzle with half of the dressing. Sprinkle with the bacon and serve, passing the remaining dressing at the table.
CHOPPED ICEBERG WEDGE SALAD (THE MERMAID OYSTER BAR)
This is Zach Braff's (of Scrubs) favorite salad from The Mermaid Oyster Bar in New York City. Recipe was in Food Network Magazine June 2010. I think some grilled shrimp would be DIVINE on top of this salad!!! I suggest letting the dressing rest for an hour or two to get maximum flavor.
Provided by januarybride
Categories Salad Dressings
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Make the dressing by whisking the mayo, ketchup, horseradish, Worcestershire sauce and salt to taste in a small bowl to smooth.
- Cook the bacon in a skillet over medium heat until crisp, then transfer with a slotted spoon to a paper towel lined plate to drain.
- Roughly chop the lettuce, then toss with some of the dressing in a serving bowl. Top with the tomatoes and scallions.
- Scatter the bacon and cheese over the salad; season with pepper and sprinkle with the parsley.
- Serve with more dressing on the side.
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.
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 CREAMY BLUE CHEESE DRESSING
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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