Time: 20 min.
Complexity: easily
Servings: 4

In this juicy summer salad, crisp iceberg lettuce is beautifully paired with bits of fried bacon, sweet cherry tomatoes, and zesty blue cheese, all in a delicious dressing of mayonnaise, ketchup, horseradish, and Worcestershire sauce. The salad is light yet filling, making it a great snack between meals. Cut the iceberg lettuce just before assembling the salad to keep it crisp.

Ingredients:

• 1 head of iceberg lettuce
• 1 cup mayonnaise
• 1/4 cup ketchup
• 2 tbsp. horseradish
• 1 - 2 drops of Worcestershire sauce
• 6 thick strips smoked bacon, cut into 2cm pieces.
• 6 cherry tomatoes, halved
• 4 green onions, thinly sliced
• 0.5 cup crumbled blue cheese
• 1 tbsp chopped fresh parsley

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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iceberg lettuce, bacon, cherry tomatoes, green onions, blue cheese, creamy horseradish

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Preparation:

Step 1
• Prepare the dressing:
  
  In a small bowl, combine mayonnaise, ketchup, horseradish, Worcestershire sauce and salt to taste until smooth.
Step 2
• Cook the bacon in a skillet over medium heat until crisp, then transfer with a slotted spoon to a paper towel-lined plate to drain off excess grease.
Step 3
• Coarsely chop the lettuce and toss in a serving bowl with a little dressing. Top with tomatoes and green onions. Sprinkle the salad with bacon and blue cheese, season with pepper to taste, and sprinkle with parsley. Serve with the dressing on the side.

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