Layered Blue Cheese Bacon And Iceberg Salad Recipes
OVERNIGHT LAYERED LETTUCE SALAD
This layered salad is a family favorite from a church cookbook I've had for 40 years. The bacon adds a fabulous crunch. -Mary Brehm, Cape Coral, Florida
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 16 servings (1 cup each).
Number Of Ingredients 10
Steps:
- In a 4-qt. or 13x9-in. glass dish, layer the first 5 ingredients. In a small bowl, mix mayonnaise and sugar; spoon over salad, spreading to cover., Sprinkle top with cheese, bacon and cranberries. Refrigerate, covered, overnight.
Nutrition Facts : Calories 206 calories, Fat 16g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 250mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.
ICEBERG WITH TOMATOES, BLUE CHEESE, AND BACON
The iceberg lettuce is sliced into rounds instead of angled wedges, exposing the entire surface to the blue cheese dressing and toppings.
Categories Bon Appétit Salad Lettuce Blue Cheese Walnut Bacon Sour Cream Celery Tomato Lunch Quick & Easy Wheat/Gluten-Free Peanut Free Soy Free
Yield Serves 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool; coarsely chop.
- Cook bacon in a large skillet over medium-high heat, turning halfway through, until brown and crisp, 8-10 minutes total. Transfer to paper towels to drain. Let cool; crumble.
- Place half of blue cheese in a medium heatproof bowl and microwave on medium until melted, about 1 minute (this will make it easier to whisk). Add crème fraîche, mayonnaise, vinegar, lemon juice, and hot sauce to blue cheese and whisk until smooth; season dressing with salt and pepper. Cover and chill until cold, at least 30 minutes.
- Place 1 slice of iceberg lettuce on each plate and spoon about 1/4 cup dressing over each. Top with walnuts, bacon, celery, tomatoes, tarragon, and remaining blue cheese.
- Do Ahead
- Dressing can be made 3 days ahead. Keep chilled.
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- Add all of the dressing ingredients to a medium bowl and stir well to combine. Refrigerate for at least 30 minutes, or can be made several days in advance.
- Cut the bacon into pieces and cook the bacon in a skillet until crisp. Remove to a plate lined with paper towels.
- Cut the iceberg lettuce in half. Cut each of the halves again in half or thirds (depending on how big the ice berg lettuce head is), to create "wedges". Place wedges on individual plates.
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