Baby Iceberg Salad Recipe
Tomato, Bacon, Red Onion, Blue Cheese Crumbles & Buttermilk Herb Dressing
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Buttermilk Herb Dressing
Method
Preparing the Salad
- 1
Prepare the Ingredients
Wash the baby iceberg lettuce thoroughly under cold water to remove any dirt. Pat dry with a clean towel or use a salad spinner to remove excess water.
- 2
Chop the Lettuce
Cut the baby iceberg lettuce into quarters or smaller wedges, depending on your preference for serving size. Place in a large salad bowl.
- 3
Add Cherry Tomatoes
Slice the cherry tomatoes in half and add them to the salad bowl with the lettuce.
- 4
- 5
Slice the Red Onion
Peel and thinly slice the red onion. Add the slices to the salad bowl.
- 6
Add Blue Cheese
Sprinkle the blue cheese crumbles over the salad ingredients in the bowl.
Making the Dressing
- 7
Combine Dressing Ingredients
In a medium bowl, whisk together the buttermilk, mayonnaise, chopped dill, chopped chives, garlic powder, salt, and black pepper until smooth and well combined.
- 8
Taste and Adjust Seasoning
Taste the dressing and adjust seasoning if necessary (you may want to add more salt or pepper to taste).
Serving the Salad
- 9
Dress the Salad
Drizzle the buttermilk herb dressing over the salad ingredients in the bowl. Use tongs or a large spoon to gently toss the salad to coat everything evenly with the dressing.
- 10
Serve
Serve the salad immediately as a refreshing side dish or light main course. Enjoy!