Best Iceberg Lettuce Chopped Salad With French Dressing Recipes

Provided by Rachael Ray : Food Network

Time 7m

Yield 6 servings

Number Of Ingredients 13

1/2 head iceberg lettuce, core removed and chopped
4 radishes, chopped
4 scallions, chopped
1/3 seedless cucumber, chopped
1 cup shredded carrots, available in produce section
1/3 cup white wine vinegar
1/3 cup sugar
1/2 cup ketchup
1/2 cup extra-virgin olive oil, eyeball it
1 teaspoon garlic powder
2 teaspoons Worcestershire sauce
1/4 small white onion, finely chopped or grated
Salt and white pepper

Steps:

Combine lettuce and chopped veggies in salad bowl.
Add all of the dressing ingredients into a blender. Put the top in place and blend on high until dressing is combined. Pour dressing over salad and toss. Adjust salt and pepper, to taste.

Chopped Iceberg Wedge Salad (The Mermaid Oyster Bar) image

Provided by januarybride

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup mayonnaise (OK to sub light)
2 tablespoons ketchup
1 tablespoon horseradish
1 dash Worcestershire sauce
kosher salt (I use seasoning salt or old bay seasoning)
6 thick strips smoked bacon, cut into 1 inch pieces
1 head iceberg lettuce
5 cherry tomatoes, halved
4 scallions, thinly sliced
1/2 cup crumbled blue cheese
fresh ground pepper
1 tablespoon chopped fresh parsley

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.

Crunchy Spring Iceberg Salad image

Provided by Hetty McKinnon

Time 15m

Yield 4 servings

Number Of Ingredients 13

Salt and black pepper
2 cups frozen peas
16 to 20 asparagus spears, trimmed and sliced into 1-inch pieces (about 12 ounces)
1 (1½-pound) medium head iceberg lettuce
6 ounces feta, drained and broken into chunks
Handful of cilantro leaves, for serving
1 cup full-fat Greek yogurt
1 cup chopped cilantro (leaves and tender stems from about ½ bunch)
2 tablespoons extra-virgin olive oil
Juice of ½ lemon or lime (1 to 2 tablespoons)
1 garlic clove, peeled and roughly chopped
1 teaspoon kosher salt (such as Diamond Crystal)
1 to 2 jalapeños or serrano chiles, trimmed and roughly chopped

Steps:

Prepare the salad: Bring a medium saucepan of salted water to the boil. Add the frozen peas and asparagus, and cook for 1 to 2 minutes until the asparagus and peas are bright green and crisp tender. Drain and run under cold water until they are cold. Leave to drain.
Prepare the lettuce: Run a sharp paring knife around the core and gently pull it out. Remove the outer layer of the lettuce and discard. Tear the lettuce into large chunks. Wash the leaves and allow them to dry in a colander. Pat them dry with a clean kitchen towel.
Prepare the spicy cilantro yogurt: To a blender or small food processor, add the yogurt, cilantro, olive oil, lemon juice, garlic, salt and 1 jalapeño. Blitz until smooth. (Add a teaspoon of water at a time to get the mixture moving in the blender if necessary.) Taste and add the second jalapeño if you would like it spicier.
Serve as one large salad or divide among four individual serving plates: Add the lettuce chunks to the plate, and scatter the asparagus and peas on top and around the lettuce. Spoon the spicy cilantro yogurt all over the vegetables, dot with feta and squeeze the juice from the lemon half over everything. Season with salt and black pepper, and top with a few cilantro leaves.