Updated Iceberg Salad

Submitted by: Roy Harland

The crunch of iceberg lettuce in a bold flavor combination.




    • 2 tablespoons mayonnaise
    • 2 tablespoons sour cream
    • 1/4 teaspoon Worcestershire sauce
    • 3/4 teaspoon balsamic vinegar
    • 1 ounce crumbled blue cheese, e.g., Stilton or Gorgonzola
    • 1/2 tablespoon minced chives
    • Kosher or sea salt and freshly ground black pepper


    • 2 heads iceberg lettuce
    • 2 hard cooked eggs, peeled and chopped
    • 2 strips crisp bacon
    • 2 thin slices red onion, separated into rings
    • 2 tablespoons chopped fresh Italian parsley
    • 1/2 cup California raisins



    In a mixing bowl, combine mayonnaise, sour cream, Worcestershire, vinegar, blue cheese and chives.


    Cut heads of lettuce in half; remove and discard cores. Remove a few inner leaves from each half-head to form a shallow bowl. Arrange each half on individual salad plates.

    Toss remaining salad ingredients together with dressing; divide and spoon the mixture into lettuce leaves. Serve immediately.

    Nutrition Facts Per Serving

    Calories 230 (53% from fat); Total Fat 14g (sat 4.5g, mono 4g, poly 4g, trans 0g ); Cholesterol 120mg; Protein 8g; Carbohydrate 20g; (Dietary Fiber 3g; Sugars 16g; ); Iron 2mg; Sodium 250mg; Calcium 97mg; Potassium 464mg

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