Cucumber Iceberg Salad Recipes

CUCUMBER ICEBERG SALAD

Cucumber Iceberg Salad image

Make and share this Cucumber Iceberg Salad recipe from Food.com.

Provided by cuisinebymae

Categories Lunch/Snacks

Time 5m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons red wine vinegar
2 tablespoons salad oil
2 tablespoons sugar
1/8-1/4 teaspoon black pepper
1/4 teaspoon dried dill
salt, to taste
1 large cucumber, peeled and cut into 1/2 ",cubes
3 cups shredded iceberg lettuce

Steps:

Whisk together the vinegar, oil, pepper, dillweed, sugar, and a sprinkle of salt.
Add cucumber and lettuce.
Toss lightly and serve immediately.

Nutrition Facts : Calories 104.7, Fat 6.9, SaturatedFat 1, Sodium 7.8, Carbohydrate 10.7, Fiber 1.1, Sugar 8.6, Protein 1

CRUNCHY ICEBERG SALAD WITH CREAMY BLUE CHEESE

Crunchy Iceberg Salad with Creamy Blue Cheese image

Provided by Ina Garten

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 ounces Roquefort blue cheese, crumbled
2/3 cup good mayonnaise, such as Hellmann's or Best Foods
1/3 cup plain Greek yogurt
1 tablespoon sherry vinegar
Kosher salt and freshly ground black pepper
4 tender inside celery stalks, trimmed and sliced crosswise 1/4 inch thick
6 radishes, trimmed and sliced into thin rounds
5 scallions, trimmed, white and green parts sliced 1/4 inch thick
1 large head iceberg lettuce, wilted outer leaves removed
4 to 6 ounces Roquefort blue cheese, crumbled
Fleur de sel

Steps:

For the dressing, place 4 ounces of blue cheese in a small bowl and microwave for 15 seconds, until it begins to melt. Place the mayonnaise, yogurt, warm blue cheese, sherry vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the 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, 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. Spoon the dressing on the lettuce and sprinkle on a quarter of the vegetable mixture. Distribute the remaining crumbled blue cheese on the salads, sprinkle with fleur de sel and pepper, and serve.

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