Iceberg Salad

Dressing
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon Worcestershire sauce
1 tablespoon balsamic vinegar
4 ounces crumbled blue cheese, e.g., Stilton or Gorgonzola
2 tablespoons minced chives
Kosher or sea salt and freshly ground black pepper

Salad
2 heads iceberg lettuce; halved and rinsed under cold running water, drained well
2 hard cooked eggs, peeled and chopped
1/2 cup crisp bacon, about 4 strips
1/2 medium red onion, thinly sliced
2 tablespoons chopped fresh Italian parsley
1/3 cup California raisins

Dressing: In a mixing bowl, gently combine the mayonnaise, sour cream, Worcestershire, vinegar, blue cheese and chives. Don’t over mix. The dressing should have a chunky consistency.

Salad: Remove cores from the lettuce with a sharp knife and discard. Pull out a few of the inner leaves from each half-head to form a shallow bowl. (Reserve leaves that were removed for another use.) Arrange halves on 4 individual salad plates.

Divide the blue cheese dressing among the 4 lettuce halves. Toss remaining salad ingredients together in a small bowl divide and spoon the mixture equally onto the dressed salads.

Serve immediately.

Nutrition Facts (per serving)
Calories 500 (73% from fat); Total Fat 42g (sat 14g, mono 11g, poly 13g); Cholesterol 170mg; Protein 16g; Carbohydrates 20g; Fiber 5g; Iron 3mg; Sodium 730mg; Calcium 235mg;


Corelle Livingware 20-Ounce Salad/Pasta Bowl, Winter Frost White (6)

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