Iceberg Salad with Blue Cheese Dressing

Iceberg Salad with Blue Cheese Dressing

Who says you can’t enjoy bacon while still being healthy? Take a break and enjoy this delicious Iceberg salad with blue cheese and bacon! Serves as a side dish alongside your bacon-based main course (which you of are of course making already), or you could simply eat it by itself. Great decision either way.


  • 3 cup(s) 1-inch-cubed crusty white bread
  • 1/2 cup(s) plus 1 tablespoon vegetable oil
  • 3/4 pound(s) sliced bacon (or more)
  • 1 clove(s) garlic, crushed
  • 2 tablespoon(s) mayonnaise
  • 3 tablespoon(s) buttermilk
  • 1 1/2 tablespoon(s) red wine vinegar
  • 1 teaspoon(s) Dijon mustard
  • Cayenne pepper
  • 1/4 blue cheese, preferably Maytag crumbled 3/4 cup
  • 1 head(s) iceberg lettuce, cut into 1-inch pieces
  • 1/2 small red onion, thinly sliced
  • 1 celery rib, thinly sliced
  • Salt


  1. Preheat the oven to 350°
  2. On a baking sheet, toss the bread cubes with 1 tablespoon of the vegetable oil and toast for 15 minutes, stirring once or twice, until the bread is golden and crisp.
  3. Meanwhile, in a large skillet, cook the bacon over moderately high heat, turning once, until crisp. Drain on paper towels and crumble
  4. In a small bowl, using the back of a spoon, mash the garlic to a paste with a pinch of salt.
  5. Whisk in the mayonnaise, buttermilk, vinegar and mustard. Gradually whisk in the remaining 1/2 cup of vegetable oil and season with salt and cayenne. Stir in the blue cheese.
  6. In a large bowl, toss the lettuce, onion, celery, bacon and croutons with the dressing and you’re ready to serve. To yourself. Do not share.



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