Layered Blue Cheese Bacon And Iceberg Salad Recipes

OVERNIGHT LAYERED LETTUCE SALAD

Overnight Layered Lettuce Salad image

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

Ingredients

1 medium head iceberg lettuce, torn
1 medium green pepper, chopped
1 small sweet red pepper, chopped
1 medium onion, sliced and separated into rings
2 cups frozen peas (about 10 ounces)
1 cup mayonnaise
2 tablespoons sugar
1 cup shredded cheddar cheese
12 bacon strips, cooked and crumbled
3/4 cup dried cranberries

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.

LAYERED BLUE CHEESE, BACON AND ICEBERG SALAD

Layered Blue Cheese, Bacon and Iceberg Salad image

What's better than a classic wedge? One that's stacked with all the usual suspects, plus some new friends. Carrots add just the right amount of color and root-veggie crunchiness. You can toss the salad with ranch or French dressing if you don't have blue cheese on hand.

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/2 small red onion, cut into thin rings
6 strips bacon
1/2 cup crumbled blue cheese
1/3 cup mayonnaise
1/3 cup sour cream
2 tablespoons white vinegar
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
1 small head iceberg lettuce, cut into bite-size pieces
2 cups grape tomatoes, halved
1 cup pitted kalamata olives, roughly chopped
3 small carrots, cut into very thin rounds
2 cups croutons

Steps:

Soak the onions in ice water for at least 20 minutes. Strain.
Meanwhile, cook the bacon in a large skillet over medium heat until brown and crisp, 6 to 7 minutes per side. Remove, drain on paper towels and roughly chop.
Whisk together the blue cheese, mayonnaise, sour cream, vinegar, Worcestershire, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl.
Using a 3-quart straight-sided tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars for 4 individual salads, make a layer with a third of the lettuce, then add the following in separate layers: the tomatoes, the olives, half the remaining lettuce, the carrots, the croutons, and the remaining lettuce. Sprinkle the top with the onions and bacon. (The salad can be put together, covered and refrigerated for up to 2 hours before serving.)
If making 1 salad, just before serving, transfer it to a large bowl, toss with about half the dressing and season with salt and pepper. If making 4 salads, add dressing to each jar, season with salt and pepper, cover with the lid and shake to coat. Serve the remaining dressing on the side.

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