Salads made from iceberg lettuce are a wonderful way to begin any dinner. The delicate leaves are easy to digest and go well with a wide range of tastes and ingredients. Let us offer you 3 recipes with iceberg lettuce - one of them can even be served as a dessert.
Iceberg Lettuce Salad with Arugula
Ingredients: 3 leaves iceberg lettuce, 1 oz arugula, pitted black olives, 5 cherry tomatoes, 2 tablespoons red beans, olive oil, salt, 4 tablespoons strained yoghurt, 2 tablespoons mayonnaise, 2 tablespoons finely grated parmesan, walnuts.
Preparation: Chop or shred the iceberg lettuce, add the washed arugula, halved cherry tomatoes, olives and beans. In another container, combine the mayonnaise and yoghurt, add salt and a little olive oil. Distribute the salad into plates and pour the sauce over it, then sprinkle with parmesan at the very top and 1 tablespoon finely ground walnuts.
The next iceberg lettuce recipe is for a fruit salad.
Iceberg Lettuce Salad with Pineapple and Blueberries
Ingredients: iceberg lettuce, 4/5 cup blueberries, 4/5 cup small strawberries, 2-3 pineapple slices (can use canned), balsamic vinegar, olive oil, hazelnuts.
Preparation: Wash the iceberg lettuce and let it drain, then shred or chop it into a suitable bowl. Wash the other fruits and add them to the lettuce.
Small strawberries would be best - before you mix them with the other products, cut them in half. Cut the pineapple slices into pieces as well. Finally, season with balsamic vinegar and a little olive oil. Distribute into bowls and sprinkle with coarsely chopped hazelnuts on top.
Iceberg Lettuce Salad with Macaroni
Our final proposal is for a salad with macaroni. You will need about 7 oz macaroni, which you need to boil and drain. Leave them to cool or rinse them with cold water. Add the iceberg lettuce to them - cut it into course strips.
Then peel 1 cucumber and cut it in half, and each half into 2. Cut these quarters into pieces about 1/2″ (1 centimeter) wide. Put them into the macaroni and iceberg lettuce.
Remove the stems from 2 bunches of fresh onions and chop them finely, then add to the rest of the products. Add salt and a little olive oil, then pour on a dressing of 2/3 cup (150 ml) yoghurt and 2 tbsp mayonnaise.
Toss the salad well and serve, putting some pumpkin seeds on top that you've baked in a dry pan ahead of time.
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