Crunchy iceberg salad with creamy blue cheese from Make It Ahead: A Barefoot Contessa Cookbook (page 68) by Ina Garten

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Notes about this recipe

  • Ro_ on April 23, 2025

    This was a very nice salad, mostly because of the great dressing. I used less mayo and more yoghurt, and would do this again to make it lighter because the whole thing is quite rich. The blue cheese comes through very well.

  • ellencooks on March 04, 2024

    As anya_sf said no need to dirty up the food processor. Just mashed up with a fork. Used the green onions, radishes and celery and loved it.

  • averythingcooks on January 10, 2021

    This was a lovely fresh tasting, crunchy salad - I really do like iceberg lettuce! The creamy blue cheese is very good but I wanted it a bit tangier so I added some cider vinegar at the end. I had some Stilton on hand so used that both in the dressing / on the salad and crumbled onto the BBQ’Dd steaks we ate with it. I did not have radishes on hand so I used thinly sliced red onions in their place. I would absolutely make this again.

  • anya_sf on October 09, 2017

    Half the dressing was enough for us. It was easy to mix with a whisk - food processor not necessary. The dressing was yummy, even made with lite mayo and lowfat yogurt. I let people add their own toppings, since not everyone liked all of them. Personally, I liked lettuce, celery, dressing, and blue cheese. I would have preferred chives to green onions. The radishes were OK, but not my favorite. Tomatoes would be good.

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