Stuffed Iceberg Wedges Recipes

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STUFFED ICEBERG WEDGES



Stuffed Iceberg Wedges image

-Rosemarie Surwillo, Lake St. Louis, Missouri

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4-6 servings.

Number Of Ingredients 9

1 medium head iceberg lettuce
1/3 cup mayonnaise
1/4 teaspoon curry powder
1 cup shredded cheddar cheese
1/2 cup coarsely chopped fully cooked ham
1/2 cup chopped celery
1/4 cup minced fresh parsley
1 jar (2 ounces) diced pimientos, drained
Salad dressing of your choice

Steps:

  • Remove core from the head of lettuce. Carefully hollow out lettuce, leaving a 3/4-in. shell (save removed lettuce for another use). , In a small bowl, combine the mayonnaise and curry powder. Add the cheese, ham, celery, parsley and pimientos; mix well. Spoon into lettuce shell. Tightly wrap in plastic; refrigerate for at least 3 hours. Cut into wedges. Serve with salad dressing.

Nutrition Facts : Calories 200 calories, Fat 18g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 349mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.

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

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

ICEBERG WEDGES WITH THOUSAND ISLAND DRESSING



Iceberg Wedges with Thousand Island Dressing image

This is a classic salad to serve with a steak dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

1 cup reduced-fat mayonnaise
1/4 cup tomato-based chili sauce
1/4 cup milk
2 tablespoons red-wine vinegar
2 tablespoons sweet pickle relish
1 tablespoon chopped fresh parsley
1 scallion, thinly sliced
Salt and pepper
1 head iceberg lettuce, cored and cut into 8 wedges

Steps:

  • In a small bowl, whisk together mayonnaise, chili sauce, milk, vinegar, relish, parsley, scallion, and 1/4 teaspoon each salt and pepper.
  • Place iceberg wedges on a platter or divide among 4 plates; drizzle with dressing, as desired. Serve immediately.

ICEBERG WEDGE



Iceberg Wedge image

Provided by Tyler Florence

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 12

1 large head iceberg lettuce, cut into large wedges
1 cup grape tomatoes, split down the middle
2 tablespoons chopped flat-leaf parsley, for garnish
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
extra-virgin olive oil
Bleu cheese dressing:
1 1/2 cups mayonnaise
1 1/2 cups sour cream
1 tablespoon fresh lemon juice
6 ounces (3/4 cup) crumbled mild blue cheese such
2 tablespoons chopped fresh chives

Steps:

  • Remove outer leaves of lettuce and wash thoroughly in cold water. Drain and pat dry with paper towels then split into wedges and arrange on plates. Scatter grape tomato halves over and around the lettuce.
  • Make dressing by combining mayonnaise and sour cream in a large mixing bowl. Squeeze in fresh lemon juice, fold in blue cheese and chives and season with salt and pepper. Pour dressing over wedge and grape tomatoes. Drizzle with a little extra-virgin olive oil and top with chives.

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

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 :

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

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

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Yield Makes 1 3/4 cups

Number Of Ingredients 9

1/2 cup buttermilk
1/4 cup mayonnaise
1/4 cup plain low-fat Greek-style yogurt
1 tablespoon fresh lemon juice
1/2 teaspoon coarsely chopped fresh thyme
Coarse salt and freshly ground white pepper
4 ounces crumbled blue cheese
1 head fresh iceberg lettuce, trimmed and chilled
Sliced tomato, for serving (optional)

Steps:

  • Whisk together buttermilk, mayonnaise, yogurt, lemon juice, and thyme in a bowl; season with salt and pepper.
  • Gently stir in crumbled blue cheese. (Dressing may be stored, refrigerated in a covered container, for up to 3 days.)
  • Cut iceberg lettuce into wedges and drizzle with dressing. Serve with tomatoes, if desired.

ICEBERG WEDGE SALAD WITH WARM BACON DRESSING



Iceberg Wedge Salad with Warm Bacon Dressing image

An easy salad fit for company.

Provided by kikosmom

Categories     Salad     Green Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 7

1 head iceberg lettuce, cored and quartered
1 tomato, chopped
2 green onions, chopped
8 slices bacon
1 ½ tablespoons brown sugar
½ cup red wine vinegar
salt and freshly ground black pepper to taste

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.

Nutrition Facts : Calories 154.6 calories, Carbohydrate 13.4 g, Cholesterol 20.1 mg, Fat 7.9 g, Fiber 2.2 g, Protein 8.4 g, SaturatedFat 2.5 g, Sodium 439.5 mg, Sugar 8.6 g

ICEBERG LETTUCE WEDGES WITH STILTON DRESSING AND RADISHES



Iceberg Lettuce Wedges with Stilton Dressing and Radishes image

Categories     Salad     Side     No-Cook     Vegetarian     Quick & Easy     Blue Cheese     Radish     Summer     Sour Cream     Lettuce     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 7

3 tablespoons crumbled Stilton or other fine-quality blue cheese
1 tablespoon vegetable oil
1 tablespoon sour cream or plain yogurt
1 1/2 teaspoons water
1 teaspoon wine vinegar
four 1-inch-thick wedges of iceberg lettuce
3 radishes, diced fine

Steps:

  • In a small bowl mash the Stilton with a fork and stir in the oil, the sour cream, the water, and the vinegar. Divide the lettuce wedges between 2 plates, spoon the dressing over them, and sprinkle the salads with the radishes.

ICEBERG WEDGES WITH CREAMY BLUE CHEESE DRESSING



Iceberg Wedges with Creamy Blue Cheese Dressing image

Categories     Salad     Cheese     Leafy Green     No-Cook     Quick & Easy     Yogurt     Blue Cheese     Winter     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 8

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
Freshly cracked black pepper
2 large heads of iceberg lettuce, each cut into quarters
2 green onions, chopped

Steps:

  • Whisk mayonnaise, 1/2 cup blue cheese, yogurt, buttermilk, and vinegar in medium bowl until almost smooth. Mix in remaining blue cheese. Season dressing generously with cracked black pepper. (Can be made 1 week ahead. Cover and refrigerate.)
  • Arrange lettuce wedges on 8 plates. Spoon dressing over lettuce. Sprinkle with green onions and additional black pepper and serve.

ICEBERG WEDGES WITH BACON AND BUTTERMILK DRESSING



Iceberg Wedges With Bacon and Buttermilk Dressing image

"This salad from Thomas Keller's family-style restaurant, Ad Hoc, in Yountville, California, is a twist on the quintessential American combination of iceberg lettuce, tomato wedges and packaged bacon bits with a mayonnaise dressing. Only the iceberg lettuce wedges stay the same: The tomatoes are oven-roasted, the bacon is cut extra thick and the buttermilk dressing is spiked with chives, mint and parsley." This salad still is one of my favorites and this take on it is delicious! Food & Wine Magazine, October 2007 edition, Entertaining Napa Style. Have not allowed for cooling or chilling time.

Provided by Manami

Categories     Pork

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 15

4 large plum tomatoes, bottoms marked with an X
1/4 cup extra virgin olive oil
1 teaspoon finely chopped thyme
salt, to taste
fresh ground pepper, to taste
2 cups brioche bread, cut into 3/4-inch cubes
1/3 cup mayonnaise
1/4 cup creme fraiche or 1/4 cup sour cream
1/4 cup buttermilk
2 1/2 tablespoons fresh lemon juice (not that bottled stuff)
1 tablespoon chopped flat leaf parsley
1 1/2 teaspoons chopped mint
3 tablespoons snipped chives
1/2 lb thickly sliced bacon, cut into 2-by-1/2-inch pieces
2 medium iceberg lettuce, cut into 4 wedges each

Steps:

  • Preheat the oven to 275°F
  • Prepare a bowl of ice water.
  • In a medium pot of boiling water, blanch the tomatoes just until the skins loosen, about 30 seconds.
  • Using a slotted spoon, transfer the tomatoes to the ice water to cool.
  • Drain and peel the tomatoes, pat dry and halve crosswise.
  • Arrange the tomatoes, cut side up, on a nonstick baking sheet and drizzle with 2 tablespoons of the olive oil.
  • Sprinkle with the chopped thyme and season with salt and pepper.
  • Roast for about 2 1/2 hours, or until the tomatoes are very tender and slightly shrunken.
  • Transfer the tomatoes to a plate and let cool.
  • Meanwhile, spread the brioche cubes on a small baking sheet and toast for about 15 minutes, or until golden and crisp.
  • Let the croutons cool.
  • In a small bowl, whisk the mayonnaise, crème fraîche and buttermilk until smooth.
  • Add the lemon juice, parsley, mint and 1 tablespoon of the chives and season with salt and pepper.
  • Refrigerate until chilled.
  • In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until browned and slightly crisp, 8 to 10 minutes.
  • Transfer to paper towels to drain.
  • Put each iceberg wedge on a plate, add a tomato half and drizzle with the remaining 2 tablespoons of olive oil.
  • Scatter the croutons and bacon on top.
  • Garnish with the remaining 2 tablespoons of chives and serve, passing the buttermilk dressing at the table.

Nutrition Facts : Calories 282.8, Fat 25.9, SaturatedFat 7.5, Cholesterol 32.3, Sodium 332.4, Carbohydrate 8.8, Fiber 2.1, Sugar 4.3, Protein 5.3

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