Thursday, March 18, 2010


I love these types of salads, they are fun and easy.  I had to include pictures to give them justice. To make this lighter, obviously subsitution is key.  I may have to develop my own recipe version. :)

Iceberg Babies

From Naughty Chef Blythe Beck
Serves 2

•1 head of baby iceberg lettuce
•2 tablespoons smoked pecans
•2 tablespoons diced tomato
•2 tablespoons diced onion

For the dressing:
•2 tablespoons bleu cheese
•½ teaspoon Worcester sauce
•½ teaspoon Tabasco
•1/8 cup buttermilk
•2 tablespoons mayonnaise
•Juice of one lemon
•Salt to taste


Cut head of lettuce in half and remove end.  Add pecans, tomato and onion.  Pour dressing over lettuce and serve.

Iceberg Wedge Salad with Blue Cheese Dressing
From Half Assed Kitchen

1 head iceberg lettuce, washed and quartered with core removed
5-6 slices pre-cooked bacon, heated and diced (optional)
1/2 cup candied walnuts or pecans (optional)
1 cup blue (or bleu) cheese crumbles
1/2 cup sour cream
3 Tablespoons milk (or more depending on desired consistency)
2 teaspoons white wine vinegar
1 teaspoon worcestershire sauce
1/4 teaspoon salt
Black pepper
2 garlic cloves, crushed (crucial)

Whisk all ingredients from blue cheese to garlic in a small bowl. Pour over lettuce wedge and top with chopped bacon. Serve candied nuts on the side.
Serves 4.

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