Name: Strawberry Iceberg Salad with Blue Cheese Vinaigrette
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Makes 4 servings
Cuisine: American
Ingredients: 5 thick-cut bacon slices, cooked until crisp then crumbled; 1 medium head iceberg lettuce, trimmed and cored, sliced into 1-inch-thick rounds (should get about 4 to 5 rounds); 6 ounces strawberries, hulled and sliced (9 strawberries); 1/4 medium red onion, thinly sliced; 2 ounces blue cheese, crumbled (1/2 cup); 1/2 teaspoon very finely minced garlic (about 1/2 medium clove); Pinch sugar, plus more to taste; 3 tablespoons apple cider vinegar, white wine vinegar or champagne vinegar; 3 tablespoons extra-virgin olive oil; Salt and fresh ground black pepper

Strawberry Iceberg Salad with Blue Cheese Vinaigrette

PREP 10min
COOK 20min
TOTAL 30min

With lots of crunch from iceberg lettuce this strawberry topped salad is perfect for dinner or served at the beginning of a meal. Think about adding some extra protein such as grilled shrimp or chicken. The vinaigrette is pretty punchy — if you’re not a big fan of tangy vinaigrettes, try topping the salad with a more traditional creamy blue cheese dressing.

Makes 4 servings

You Will Need

Salad

5 thick-cut bacon slices, cooked until crisp then crumbled

1 medium head iceberg lettuce, trimmed and cored, sliced into 1-inch-thick rounds (should get about 4 to 5 rounds)

6 ounces strawberries, hulled and sliced (9 strawberries)

1/4 medium red onion, thinly sliced

Vinaigrette

2 ounces blue cheese, crumbled (1/2 cup)

1/2 teaspoon very finely minced garlic (about 1/2 medium clove)

Pinch sugar, plus more to taste

3 tablespoons apple cider vinegar, white wine vinegar or champagne vinegar

3 tablespoons extra-virgin olive oil

Salt and fresh ground black pepper

Directions

Place lettuce rounds onto plates or arrange all slices onto a larger platter. Top with crumbled bacon, strawberries and onion slices.

Make vinaigrette. In a medium bowl, use a fork to mash the blue cheese, garlic and sugar into the cider vinegar until the blue cheese has melted into the vinegar. You don’t need to mash until completely smooth, it’s fine to have some small pieces of cheese left.

Add the olive oil and whisk until creamy. Adjust seasonings with more sugar, salt and/or pepper. Drizzle dressing over stacked salad. If any blue cheese remains, it doesn’t hurt to add a few extra crumbles on top.

Adam and Joanne's Tips

For the bacon, we bake it. If you have one, inset a metal cooling rack into a rimmed baking sheet lined with aluminum foil. Arrange bacon slices on rack. Bake bacon in a 400 degree F oven for 15 to 20 minutes until crispy. If you do not have a cooling rack that fits inside a baking sheet, lay bacon slices directly onto baking sheet. See more about baking bacon here.
Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

NUTRITION PER SERVING: Serving Size 1/4 of the recipe / Calories 225 / Protein 8 g / Carbohydrate 9 g / Dietary Fiber 2 g / Total Sugars 6 g / Total Fat 18 g / Saturated Fat 5 g / Cholesterol 21 mg

AUTHOR:Adam and Joanne Gallagher

The full recipe post can be found on Inspired Taste here: https://www.inspiredtaste.net/23946/iceberg-and-strawberry-salad-recipe/