Crunchy Iceberg Salad With Creamy Blue Cheese Dressing
Recipe: #19799
June 29, 2015
Categories: Salads, Vegetable Salad, Cheese, Blue, Lettuce Gluten-Free, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"Simple ingredients transform this humble, but yet elegant salad to causing episodes of cravings because of its divine taste. The homemade blue cheese dressing can be prepared ahead of time and the salad can be assembled right before serving. It is so simple to make."
Original is 4 servings
Ingredients
- DRESSING
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- SALAD
Nutritional
- Serving Size: 1 (335.3 g)
- Calories 479
- Total Fat - 34 g
- Saturated Fat - 14.3 g
- Cholesterol - 82.8 mg
- Sodium - 1078.8 mg
- Total Carbohydrate - 16 g
- Dietary Fiber - 2 g
- Sugars - 5.6 g
- Protein - 28.2 g
- Calcium - 574.1 mg
- Iron - 1.9 mg
- Vitamin C - 7.9 mg
- Thiamin - 0.1 mg
Step by Step Method
FOR THE DRESSING
Step 1
Place 4 oz. of blue cheese in a small bowl and microwave for 15-20 seconds, until it begins to melt.
Step 2
Place the mayonnaise, yogurt, warm blue cheese, sherry vinegar, kosher salt, and ground black pepper in a 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
Step 3
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.
Step 4
Spoon the dressing on the lettuce and sprinkle on a quarter of te vegetable mixture.
Step 5
Distribute the remaining crumbled blue cheese on the salads, sprinkle with fleur de sel and black pepper, and serve.
NOTE: in addition to the ingredients listed, I've tried adding different topping variations, such as bacon, sliced red onion, sliced peppadew, etc
Tips
No special items needed.
6 Reviews
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