Apple Iceberg Salad Recipes

APPLE ICEBERG SALAD

Apple Iceberg Salad image

I created this recipe when my children were small and fussed about eating fruits and vegetables. The slightly sweet dressing makes it a hit. This iceberg salad was part of our Friday meal when I served fried fish and boiled potatoes. My grown children call this "Mom's Salad". -M.J. Zimmerman, Altoona, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 5m

Yield 10 servings.

Number Of Ingredients 6

Ingredients

1 cup mayonnaise
1/4 cup sugar
2 tablespoons cider vinegar
2 tablespoons evaporated milk
2 large red apples, diced
1 medium head iceberg lettuce, torn

Steps:

In a bowl, combine the mayonnaise, sugar, vinegar and milk; mix well. add apples. Cover and refrigerate for 1 hour. Just before serving, toss with lettuce.

Nutrition Facts : Calories 215 calories, Fat 18g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 128mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 2g fiber), Protein 1g protein.

CRUNCHY ICEBERG SALAD WITH CREAMY BLUE CHEESE

Crunchy Iceberg Salad with Creamy Blue Cheese image

Provided by Ina Garten

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 ounces Roquefort blue cheese, crumbled
2/3 cup good mayonnaise, such as Hellmann's or Best Foods
1/3 cup plain Greek yogurt
1 tablespoon sherry vinegar
Kosher salt and freshly ground black pepper
4 tender inside celery stalks, trimmed and sliced crosswise 1/4 inch thick
6 radishes, trimmed and sliced into thin rounds
5 scallions, trimmed, white and green parts sliced 1/4 inch thick
1 large head iceberg lettuce, wilted outer leaves removed
4 to 6 ounces Roquefort blue cheese, crumbled
Fleur de sel

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 LETTUCE SALAD WITH RADISHES

Iceberg Lettuce Salad with Radishes image

I salt the radishes first and let them sit for a few minutes, which makes them milder. Add in iceberg lettuce last, right before serving.

Provided by Lena

Categories Salad Green Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

3 large radishes, finely sliced
¾ teaspoon salt
3 tablespoons rapeseed oil
2 tablespoons cider vinegar
1 tablespoon lemon juice
1 tablespoon unfiltered apple juice
¾ teaspoon white sugar
1 small head iceberg lettuce, chopped

Steps:

Combine radish and salt in a bowl and allow to sit for 15 minutes. Add oil, vinegar, lemon juice, apple juice, and sugar; mix well. Fold in iceberg lettuce until combined.

Nutrition Facts : Calories 111.2 calories, Carbohydrate 4.5 g, Fat 10.3 g, Fiber 1.1 g, Protein 0.8 g, SaturatedFat 1.6 g, Sodium 449.9 mg, Sugar 3.1 g

STUFFED ICEBERG SALAD

Stuffed Iceberg Salad image

Looking for a refreshing side salad to really dress up a summer meal? Try this iceberg lettuce stuffed with ham salad from Della Biddiscombe of Lewiston, Idaho. "It's hearty enough to serve as a light lunch on a hot day," she notes, "and it can be made ahead for added convenience."

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1 medium head iceberg lettuce
2 tablespoons mayonnaise
1/8 teaspoon curry powder
1/2 cup shredded cheddar cheese
1/4 cup julienned sliced deli ham
2 tablespoons finely chopped celery
2 tablespoons minced fresh parsley
1 tablespoon diced pimientos
1/4 cup salad dressing of your choice

Steps:

Remove and discard core from lettuce. Place lettuce core side down and cut in half with a plastic lettuce knife from top to bottom (save one half for another use). With knife, remove enough leaves from the center of the cut side of lettuce to create a 2-in. circle, about 1-1/4 in. deep., In a bowl, combine mayonnaise and curry powder. Stir in the cheese, ham, celery, parsley and pimientos. Spoon into center of lettuce. Wrap tightly in plastic wrap; refrigerate for 30 minutes or until serving. Cut in half, forming two wedges. Serve with salad dressing.

Nutrition Facts :

APPLE AND BACON WEDGE SALADS

Apple and Bacon Wedge Salads image

Our elegant wedge salad is ready in only 25 minutes and made with crisp bacon, chopped apples and crumbled blue cheese.

Provided by Inspired Taste

Categories Side Dish

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

4 slices thick-sliced bacon
2 apples, chopped
1 to 2 teaspoons lemon or lime juice
1 head iceberg lettuce, cut into 8 wedges
1 cup blue cheese dressing
1/4 cup crumbled blue cheese (1 oz)

Steps:

Heat oven to 400°F. Line cookie sheet with foil. Place bacon on cookie sheet.
Bake 10 to 15 minutes, turning once, until crisp. Cool 5 minutes. Chop bacon or crumble into small pieces.
In medium bowl, toss apples with lemon juice.
On serving platter or individual plates, arrange lettuce wedges. Top with dressing, bacon, apples and cheese.

Nutrition Facts : ServingSize 1 Serving

ICEBERG SALAD WITH ITALIAN DRESSING

Iceberg Salad with Italian Dressing image

If this brings back memories of the "house salad" from that Italian-American restaurant you grew up eating at, then we consider our jobs done.

Provided by Chris Morocco

Categories Bon Appétit Salad Mozzarella Onion Oregano

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 cup olive oil
5 tablespoons white wine vinegar
1 tablespoon mayonnaise
1 tablespoon sugar
1 1/2 teaspoons dried oregano
1 garlic clove, finely grated
Kosher salt, freshly ground pepper
1 small head of iceberg lettuce
1/2 small red onion, sliced into rings
2 ounces provolone piccante cheese, thinly sliced
1 cup drained small mozzarella balls, torn
10 peperoncini, halved if large

Steps:

Whisk oil, vinegar, mayonnaise, sugar, oregano, and garlic in a small bowl. Season with salt and pepper.
Cut lettuce in half through stem end. Tear apart into large pieces. Arrange on a platter and scatter onion, provolone, mozzarella, and peperoncini over, nestling in among leaves. Drizzle with dressing to coat to your liking (you'll probably have some extra) and top with more black pepper.

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