OVERNIGHT SALAD (SEVEN LAYER SALAD)
A perfect combination of layers dressed with a delicious homemade dressing makes for a gorgeous salad!
Provided by Holly Nilsson
Categories Side Dish
Time 15m
Number Of Ingredients 11
Steps:
- Combine all dressing ingredients in a small bowl and mix well.
- Place lettuce in the bottom of a large bowl (or 9x13 pan).
- Top with tomatoes, peas, onions and boiled eggs. Spread dressing overtop to seal the edges. Top with cheese.
- Cover salad and refrigerate at least 4 hours or overnight.
- Top with bacon before serving.
Nutrition Facts : Calories 383 kcal, Carbohydrate 9 g, Protein 13 g, Fat 33 g, SaturatedFat 11 g, Cholesterol 169 mg, Sodium 587 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
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 WEDGE SALAD WITH WARM BACON AND BLUE CHEESE DRESSING
Steps:
- Mix the mayonnaise, lemon juice, pepper, and hot sauce in a medium bowl. Add the cheese and stir until well blended. If too thick, thin with buttermilk by tablespoonfuls to desired consistency.
- Cook the bacon in a large skillet over medium heat until golden brown and beginning to crisp.
- Arrange the lettuce wedges on plates. Spoon the dressing over. Using a slotted spoon, transfer the warm bacon from the skillet onto the salads, dividing equally. Garnish with red onion.
- do ahead
- The DRESSING can be made 1 day ahead. Cover and chill.
ICEBERG AND BLUE-CHEESE SALAD
Provided by Jacques Pepin
Categories easy, quick, salads and dressings
Time 10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Discard any damaged outer leaves from the head of lettuce and cut it into 6 wedges. Core the tomatoes and cut each into six wedges.
- Arrange a wedge of lettuce and three wedges of tomato on each of six salad plates. Crumble the cheese and sprinkle it over the lettuce and tomatoes on each plate.
- Mix the mustard, salt, pepper, vinegar and oil in a bowl to make the dressing. (Don't worry if the ingredients separate; the mixture is not intended to be homogenized.) Spoon the dressing over the lettuce and tomatoes, and serve immediately.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 13 grams, Carbohydrate 7 grams, Fat 20 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 542 milligrams, Sugar 4 grams, TransFat 0 grams
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 SALAD WITH ROQUEFORT DRESSING & BACON
Top crunchy lettuce with crumbled bacon and a buttermilk and blue cheese dressing for a creamy, salty, sensational side salad
Provided by Jennifer Joyce
Categories Side dish, Vegetable
Time 30m
Number Of Ingredients 13
Steps:
- Mix the red onion and lemon juice together in a small bowl, cover and set aside. Cook the bacon in a dry frying pan over a medium heat for 10-15 mins, turning halfway, until very crisp. Drain on kitchen paper, then crumble into tiny pieces and set aside.
- To make the dressing, put all the ingredients in a bowl, season and whisk until well combined. Cut the lettuce into chunky pieces and place on a platter or in a bowl with the tomatoes, cucumber, radishes and onion. Just before serving, pour the dressing over and sprinkle with the bacon.
Nutrition Facts : Calories 208 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.5 milligram of sodium
MY COBB SALAD: ICEBERG, TOMATO, AVOCADO, BACON, AND BLUE CHEESE
With the crunch of the iceberg and onions, the soft richness of the avocado, the saltiness of the bacon, the sweetness of the tomato, and the bite of the blue cheese, this salad has it all! And it is beautiful to boot.
Provided by Patricia Wells
Categories HarperCollins Salad Bacon Lettuce Tomato Avocado Blue Cheese Lunch Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 8
Steps:
- In a large, dry skillet, brown the bacon over moderate heat until crisp and golden, about 5 minutes. With a slotted spoon, transfer the bacon to several layers of paper towels to absorb the fat. Blot the top of the bacon with several layers of paper towels to absorb any additional fat. Set aside.
- In a large, shallow bowl, combine the bacon, lettuce, tomatoes, avocado, cheese, and spring onions. Toss with just enough dressing to lightly and evenly coat the ingredients. Season generously with pepper, and serve.
LAYERED BACON AND SWISS GREEN SALAD RECIPE
Provided by Camille
Yield 8
Number Of Ingredients 8
Steps:
- In a small bowl, mix together the mayonnaise, sugar, salt and pepper.
- In a large salad bowl, layer half of the lettuce, half of the mayonnaise mixture, half of the onions, half of the peas, and half of the cheese.
- Repeat the layers again.
- Cover and place in the fridge for at least an hour before serving.
- Right before it's time to serve, add the bacon and toss, coating most of the greens and other ingredients with the dressing.
ICEBERG WITH TOMATOES, BLUE CHEESE, AND BACON
The iceberg lettuce is sliced into rounds instead of angled wedges, exposing the entire surface to the blue cheese dressing and toppings.
Categories Bon Appétit Salad Lettuce Blue Cheese Walnut Bacon Sour Cream Celery Tomato Lunch Quick & Easy Wheat/Gluten-Free Peanut Free Soy Free
Yield Serves 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool; coarsely chop.
- Cook bacon in a large skillet over medium-high heat, turning halfway through, until brown and crisp, 8-10 minutes total. Transfer to paper towels to drain. Let cool; crumble.
- Place half of blue cheese in a medium heatproof bowl and microwave on medium until melted, about 1 minute (this will make it easier to whisk). Add crème fraîche, mayonnaise, vinegar, lemon juice, and hot sauce to blue cheese and whisk until smooth; season dressing with salt and pepper. Cover and chill until cold, at least 30 minutes.
- Place 1 slice of iceberg lettuce on each plate and spoon about 1/4 cup dressing over each. Top with walnuts, bacon, celery, tomatoes, tarragon, and remaining blue cheese.
- Do Ahead
- Dressing can be made 3 days ahead. Keep chilled.
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- Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool; coarsely chop.
- Cook bacon in a large skillet over medium-high heat, turning halfway through, until brown and crisp, 8–10 minutes total. Transfer to paper towels to drain. Let cool; crumble.
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