Best French Dressing Over Iceberg Wedges Recipes

WEDGE SALAD WITH HOMEMADE FRENCH DRESSING

Wedge Salad with Homemade French Dressing image

Provided by Patrick and Gina Neely : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 head iceberg lettuce
1 cup halved cherry tomatoes
4 slices bacon, cooked crisp and crumbled
Creamy French Dressing, recipe follows
1/4 cup white wine vinegar
1/4 cup ketchup
1 tablespoon sour cream
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon sugar
1/2 lemon, juiced
1/2 teaspoon paprika
1/3 cup vegetable oil
Salt and freshly ground black pepper

Steps:

Remove the outside leaves from the lettuce and cut in half. Remove the core and slice the halves in half again, making 4 wedges and wash thoroughly. Drizzle with Creamy French Dressing and sprinkle the tomato halves and bacon over the salad.
Combine the first 8 ingredients in a small bowl. Add the oil slowly while whisking constantly. Season, to taste, with salt and pepper.

PIONEER WOMAN'S HOMEMADE RANCH DRESSING WITH ICEBERG WEDGES

Pioneer Woman's Homemade Ranch Dressing With Iceberg Wedges image

Another recipe from the Pioneer Woman. Make sure you put enough dressing on each wedge so it gets onto each leaf.

Provided by linguinelisa

Categories Salad Dressings

Time 15m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1/4 teaspoon kosher salt
1 garlic clove, chopped
1 cup mayonnaise
1/2 cup sour cream
1/4-1/2 cup milk (depending on how thick you want the dressing) or 1/4-1/2 cup buttermilk (depending on how thick you want the dressing)
1/4 cup chopped flat leaf parsley
1 tablespoon chopped fresh chives
2 tablespoons chopped fresh dill
1/2 teaspoon distilled white vinegar
1/2 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
1/4 teaspoon paprika
1/2 teaspoon black pepper
1 dash hot sauce
2 heads iceberg lettuce

Steps:

Sprinkle salt over garlic and mash together to make a paste, the finer the better. Combine the paste with all ingredients except lettuce. Taste and adjust the seasoning, if needed. Chill for several hours before serving. When ready to serve, thin with more buttermilk if needed.
Wash and dry the lettuce. Cut into wedges.
To serve: place wedges on a platter or salad plates and drizzle dressing over wedges, making sure you have enough for all the lettuce leaves.

Nutrition Facts : Calories 168.4, Fat 13.2, SaturatedFat 3.3, Cholesterol 16.2, Sodium 297.1, Carbohydrate 12.3, Fiber 1.8, Sugar 5.1, Protein 2.1

GREEN GODDESS DRESSING OVER ICEBERG WEDGES

Green Goddess Dressing over Iceberg Wedges image

Provided by Michael Chiarello : Food Network

Categories appetizer

Time 12m

Yield 5 servings

Number Of Ingredients 10

Ingredients

2 medium avocados, pitted, peeled, grilled and chopped into cubes
2 tablespoons lemon or lime juice
1 tablespoon roughly chopped basil leaves
1 tablespoon roughly chopped tarragon leaves
1 clove garlic, minced
1/8 teaspoon asorbic acid or Vitamin C
1/2 cup extra-virgin olive oil
Grey salt
Freshly ground black pepper
1 head iceberg lettuce cut into 5 wedges

Steps:

In a food processor, combine avocado cubes, lemon or lime juice, basil, tarragon, garlic, and asorbic acid. Blend until smooth. With the motor running, slowly pour in olive oil to make a thick, creamy dressing. If dressing is too thick to pour, add water, a few tablespoons at a time, to reach the desired consistency. Pour into a bowl, season, to taste, with salt and pepper and cover. Refrigerate until chilled.
To serve, pour dressing over iceberg wedges.

ICEBERG WEDGES WITH CREAMY BLUE CHEESE DRESSING

Iceberg Wedges With Creamy Blue Cheese Dressing image

This is a simple and fantastic retro-diner salad that is based on a recipe from the January 2003 issue of Bon Appetit magazine. Another rare recipe that my picky DH actually likes! I often serve this to compliment one of his BBQ's, and sometimes add tomato wedges, especially if I have some that are garden fresh.

Provided by mersaydees

Categories < 15 Mins

Time 10m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 cup mayonnaise
4 ounces blue cheese, crumbled (about 3/4 cup)
1/2 cup plain nonfat yogurt
1/4 cup buttermilk
3 tablespoons white wine vinegar
fresh ground black pepper
2 heads iceberg lettuce, each cut into quarters
2 green onions, chopped

Steps:

In medium bowl, whisk together mayo, 1/2 cup of the blue cheese, yogurt, buttermilk, and vinegar until nearly smooth.
Mix in remaining blue cheese.
Season with black pepper.
(Dressing can be made 1 week ahead and stored in refrigerator).
Arrange lettuce wedges on 8 plates.
Spoon dressing over wedges.
Sprinkle with green onions and season with additional black pepper.

ICEBERG LETTUCE WEDGES W/CREAMY BLUE CHEESE DRESSING

Iceberg Lettuce Wedges W/Creamy Blue Cheese Dressing image

One my favorite salads! So elegant looking yet so easy to make. Great for dinner parties! Happy to share!

Provided by Wildflour

Categories < 15 Mins

Time 5m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 head iceberg lettuce
1 cup mayonnaise
1 cup sour cream
4 ounces crumbled blue cheese, room temp
2 tablespoons fresh lemon juice
1 dash Tabasco sauce
freshly ground salt and black pepper
2 tablespoons finely chopped fresh chives
extra chopped chives (to garnish)

Steps:

Cut the lettuce into 4 wedges and place on chilled plates.
In a medium bowl, whisk together remaining ingredients, until the dressing is creamy but still slightly lumpy from the blue cheese.
Spoon a generous amount of dressing over each wedge of lettuce.
Garnish with the extra chives and serve.

Nutrition Facts : Calories 461.3, Fat 39.4, SaturatedFat 14.8, Cholesterol 66.5, Sodium 874, Carbohydrate 20.9, Fiber 1.7, Sugar 8.8, Protein 9.1

ICEBERG WEDGES WITH PANCETTA GORGONZOLA DRESSING

Iceberg Wedges with Pancetta Gorgonzola Dressing image

Provided by Giada De Laurentiis

Categories appetizer

Time 18m

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 teaspoons olive oil
4 ounces pancetta, cut into 1/4-inch pieces
2/3 cup buttermilk
1/2 cup sour cream
1 large garlic cloves or 2 small, minced
6 ounces crumbled Gorgonzola
Salt and freshly ground black pepper
1 head iceberg lettuce, cut into 6 wedges

Steps:

Heat the oil in a heavy medium skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate to drain the excess oil.
Stir the buttermilk, sour cream, and garlic in a medium bowl to blend; mix 2/3 of the cheese. Season the dressing with salt and pepper, to taste.
(The dressing can be made up to 2 days ahead. Cover and refrigerate. Stir to blend before using, adding more milk to thin the sauce, if necessary.)
Arrange each of 6 lettuce wedges on 6 plates. Spoon the dressing over the lettuce. Sprinkle with the pancetta and remaining cheese and serve.