Iceberg Salad With Ginger Dressing Recipes

ICEBERG SALAD WITH BUTTERMILK RANCH DRESSING

Steps:

• Coarsely chop 1 scallion and add it to the bowl of a food processor with the garlic; pulse until garlic is minced. Add the mayonnaise, buttermilk, and salt and pepper, to taste, and pulse until well combined and smooth. Slice the iceberg into 1-inch thick slices, cutting parallel to the core end and transfer to cold salad plates. Drizzle 2 to 3 tablespoons of the dressing over each slice. Thinly slice the remaining scallion, on a bias, and sprinkle over the salads.
• Note: This dressing tastes better as it sits; make it ahead and keep it chilled in the refrigerator.

ICEBERG SALAD WITH ITALIAN DRESSING

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.

ICEBERG LETTUCE WITH CARROT GINGER SOY DRESSING WITH CILANTRO AND RED THAI CHILES

Steps:

• Combine the carrots, ginger, shallots, soy sauce, vinegar, water, sugar, and vegetable oil in a blender and puree until dressing becomes a slightly thick sauce. Season with the salt.
• Break the Iceberg wedges a bit to open them up and pour the dressing over top. Finish with cilantro and chile.

ICEBERG WEDGE SALAD WITH WARM BACON DRESSING

Steps:

• Arrange lettuce wedges on serving plates and top each wedge with tomato and green onion pieces.
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; chop when cool enough to handle. Transfer bacon to a bowl.
• Dissolve brown sugar with red wine vinegar, salt, and black pepper in the hot skillet over medium heat, whisking until brown sugar has dissolved. Stir bacon into dressing; adjust seasoning. Pour hot bacon dressing over lettuce wedges.

STUFFED ICEBERG SALAD

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.

CRUNCHY SPRING ICEBERG SALAD

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.

GINGER DRESSING

Steps:

• In a blender, combine the first six ingredients; cover and process until blended. While processing gradually add oil in a steady stream. Chill until serving.

ICEBERG SALAD WITH DRIED OREGANO DRESSING AND CREAMY FETA

Steps:

• First, make your vinaigrette. In a small bowl or jar with a lid, combine the shallot, vinegar and salt. Leave to macerate for about 15 minutes. Next, add the oregano and olive oil and mix or shake to combine.
• Cut your iceberg into thin, long wedges and arrange on a platter. Shake the dressing up just before pouring it over the lettuce. Sprinkle a bit of salt on top, followed by the chives and dill, then shave slices of cheese over the whole thing, or simply crumble it in. Serve immediately.

ICEBERG SALAD WITH CREAMY HONEY DRESSING

Steps:

• Arrange lettuce on a serving platter. Top with radishes, scallions, and cucumber. Refrigerate 10 minutes.
• Whisk sour cream, creme fraiche, vinegar, and honey in a small bowl. Drizzle dressing over salad. Serve immediately

TWISTED ICEBERG LETTUCE SALAD WITH WARM GORGONZOLA DRESSING

Steps:

• Make the blue cheese sauce. In a small pot add the 3 tablespoons of butter and melt, add the shallots and cook 2-3 minutes until lightly soft. Add the cheese, sauce, cream and 1/4 teaspoon black pepper. Cook on low on the back burner until you are ready to serve.
• Saute the chopped or diced bacon until nice and crispy remove and drain on a paper towel and set to the side.
• Marinating the chopped vegetables. Chop the olives (or you can buy them pre chopped), chop the cucumber and red onion. Toss in a mixing cup of anything you want with just 1 teaspoon of Italian vinaigrette. You don't need much and you don't want to soak the vegetables. Just a light seasoning and then chill.
• As the vegetables marinade, now the tomatoes. Either on the stove in a saute pan or in a 400 degree oven, cut the grape or cherry tomatoes in half, drizzle a little olive oil on them, salt and pepper and cook just until slightly cooked. Just 5-7 minutes tops. Don't over cook, you want them warm but not "too soft or mushy.".
• Lets put it together -- Now put your wedge on a nice plate with the chilled wedge, then top with some of the roasted tomatoes which should be slightly warm, top with some of the marinated cucumber, olive and onion mix. Then top with the warm gorgonzola sauce and top with chopped bacon.
• It just takes the classic and makes it even better, the warm dressing is so good against the chilled marinated chopped vegetables and chilled lettuce.