Iceberg Prairie Salad With Smoky Green Chile Ranch Dressing Recipes

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CRUNCHY SPRING ICEBERG SALAD



Crunchy Spring Iceberg Salad image

A big plate of greens may feel virtuous, but this one is also luxurious. This is a very green salad, with chunks of crisp iceberg lettuce serving as a bed for briefly blanched peas and asparagus, topped with a cooling-yet-spicy cilantro yogurt. Tearing the iceberg into bite-size chunks makes this an easy-to-eat salad, no knife required. It's particularly great for outdoor dining or for those who need to eat with one hand. (We see you, new parents.) The feta adds lovely hints of tang and saltiness that work well with the herbaceous yogurt. The peas and asparagus bring freshness; you could also use other springtime staples such as snow peas, sugar snap peas or sliced radish. Serve with jammy boiled eggs for something heartier.

Provided by Hetty McKinnon

Categories     weekday, salads and dressings, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 13

Salt and black pepper
2 cups frozen peas
16 to 20 asparagus spears, trimmed and sliced into 1-inch pieces (about 12 ounces)
1 (1½-pound) medium head iceberg lettuce
6 ounces feta, drained and broken into chunks
Handful of cilantro leaves, for serving
1 cup full-fat Greek yogurt
1 cup chopped cilantro (leaves and tender stems from about ½ bunch)
2 tablespoons extra-virgin olive oil
Juice of ½ lemon or lime (1 to 2 tablespoons)
1 garlic clove, peeled and roughly chopped
1 teaspoon kosher salt (such as Diamond Crystal)
1 to 2 jalapeños or serrano chiles, trimmed and roughly chopped

Steps:

  • Prepare the salad: Bring a medium saucepan of salted water to the boil. Add the frozen peas and asparagus, and cook for 1 to 2 minutes until the asparagus and peas are bright green and crisp tender. Drain and run under cold water until they are cold. Leave to drain.
  • Prepare the lettuce: Run a sharp paring knife around the core and gently pull it out. Remove the outer layer of the lettuce and discard. Tear the lettuce into large chunks. Wash the leaves and allow them to dry in a colander. Pat them dry with a clean kitchen towel.
  • Prepare the spicy cilantro yogurt: To a blender or small food processor, add the yogurt, cilantro, olive oil, lemon juice, garlic, salt and 1 jalapeño. Blitz until smooth. (Add a teaspoon of water at a time to get the mixture moving in the blender if necessary.) Taste and add the second jalapeño if you would like it spicier.
  • Serve as one large salad or divide among four individual serving plates: Add the lettuce chunks to the plate, and scatter the asparagus and peas on top and around the lettuce. Spoon the spicy cilantro yogurt all over the vegetables, dot with feta and squeeze the juice from the lemon half over everything. Season with salt and black pepper, and top with a few cilantro leaves.

ICEBERG SALAD WITH BUTTERMILK RANCH DRESSING



Iceberg Salad with Buttermilk Ranch Dressing image

Provided by Claire Robinson

Categories     appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 6

2 scallions, trimmed
1 garlic clove
1/2 cup mayonnaise
1/3 cup buttermilk
Kosher salt and freshly cracked black pepper
1 head iceberg lettuce, washed, shaken dry, and cored

Steps:

  • Coarsely chop 1 scallion and add it to the bowl of a food processor with the garlic; pulse until garlic is minced. Add the mayonnaise, buttermilk, and salt and pepper, to taste, and pulse until well combined and smooth. Slice the iceberg into 1-inch thick slices, cutting parallel to the core end and transfer to cold salad plates. Drizzle 2 to 3 tablespoons of the dressing over each slice. Thinly slice the remaining scallion, on a bias, and sprinkle over the salads.
  • Note: This dressing tastes better as it sits; make it ahead and keep it chilled in the refrigerator.

RANCH DRESSING



Ranch Dressing image

Provided by Food Network

Time 5m

Yield About 1 3/4 cups

Number Of Ingredients 10

3/4 cup lowfat buttermilk
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons white wine vinegar
1 tablespoon dried chives
1 tablespoon dried parsley flakes
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper

Steps:

  • In a medium bowl, whisk together the buttermilk, mayonnaise, sour cream and vinegar. Add the chives, parsley, salt, garlic powder, onion powder and black pepper and whisk well to combine.
  • Store in an airtight container in the refrigerator for up to 1 week.

CHOPPED ICEBERG SALAD WITH ROQUEFORT DRESSING



Chopped Iceberg Salad with Roquefort Dressing image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

1/2 cup crumbled Roquefort cheese (about 2 ounces)
3 tablespoons mayonnaise
1 tablespoon white wine vinegar
Kosher salt and freshly ground black pepper
1 small head iceberg lettuce, chopped
1 Persian or kirby cucumber, halved lengthwise and thinly sliced
2 hard-boiled eggs, peeled and roughly chopped
1 cup shredded carrots
1/2 cup grape tomatoes, halved

Steps:

  • Mix and mash the mayonnaise and 1/3 cup of the Roquefort in a medium bowl until the cheese is very finely crumbed. Mix in the vinegar, 1/4 teaspoon salt, and pepper to taste.
  • Toss the lettuce, cucumber, eggs, carrots and tomatoes together in a large bowl. Add the dressing and toss to coat. Season with salt and pepper. Top with the remaining Roquefort and serve immediately.

SMOKY GREEN CHILI RANCH DRESSING



Smoky Green Chili Ranch Dressing image

This makes a regular dinner salad a great side with any Southwestern or Mexican dinner. Just pour it over your favorite home made salad.

Provided by jovigirl

Categories     Salad Dressings

Time 5m

Yield 6 serving(s)

Number Of Ingredients 5

1 cup ranch dressing (I use low-carb)
1 (4 ounce) can diced green chilies, drained
2 teaspoons Tabasco sauce
1 teaspoon finely chopped cilantro leaf
1 garlic clove, minced

Steps:

  • Whisk all the ingredients together in a bowl. Refrigerate until needed.

Nutrition Facts : Calories 202.2, Fat 20.8, SaturatedFat 3.2, Cholesterol 10.8, Sodium 616.3, Carbohydrate 2.9, Fiber 0.4, Sugar 2.1, Protein 0.8

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