Best Layered Blue Cheese Bacon And Iceberg Salad Recipes

OVERNIGHT LAYERED LETTUCE SALAD

Overnight Layered Lettuce Salad image

This layered salad is a family favorite from a church cookbook I've had for 40 years. The bacon adds a fabulous crunch. -Mary Brehm, Cape Coral, Florida

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 16 servings (1 cup each).

Number Of Ingredients 10

Ingredients

1 medium head iceberg lettuce, torn
1 medium green pepper, chopped
1 small sweet red pepper, chopped
1 medium onion, sliced and separated into rings
2 cups frozen peas (about 10 ounces)
1 cup mayonnaise
2 tablespoons sugar
1 cup shredded cheddar cheese
12 bacon strips, cooked and crumbled
3/4 cup dried cranberries

Steps:

In a 4-qt. or 13x9-in. glass dish, layer the first 5 ingredients. In a small bowl, mix mayonnaise and sugar; spoon over salad, spreading to cover., Sprinkle top with cheese, bacon and cranberries. Refrigerate, covered, overnight.

Nutrition Facts : Calories 206 calories, Fat 16g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 250mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.

ICEBERG WITH TOMATOES, BLUE CHEESE, AND BACON

Iceberg with Tomatoes, Blue Cheese, and Bacon image

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

Ingredients

1 cup walnuts
4 slices bacon
8 ounces blue cheese, crumbled, divided
1/2 cup crème fraîche or sour cream
1/2 cup mayonnaise
5 teaspoons sherry vinegar or red wine vinegar
2 teaspoons fresh lemon juice
1 teaspoon hot sauce
Kosher salt, freshly ground pepper
1 head of iceberg lettuce, cut crosswise into four 1-inch-thick slices
2 celery stalks, thinly sliced
1 pint cherry tomatoes, quartered
1 tablespoon finely chopped tarragon

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.