Layered salad with blue cheese, fried bacon and iceberg lettuce

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 560, total fat 46 G., saturated fats 14 G., proteins 14 G., carbohydrates 25 G., fiber 5 G., cholesterol 59 mg, sodium 1006 mg, sugar 7 G.

Be sure to prepare this colorful salad in a large clear glass bowl so its vibrant layers are clearly visible. If you don't have one, you can make a portioned version in individual wide-mouth Mason jars. The combination of iceberg lettuce, blue cheese dressing, and fried bacon is a classic, and carrots, olives, grape tomatoes, and croutons add extra color and crunch. If you don't have blue cheese on hand, you can toss the salad with ranch dressing or French vinaigrette—it's just as delicious!

The recipes use measuring containers with the following volumes:
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.

Ingredients for the recipe:

Half a small red onion, sliced into thin half rings
6 strips of bacon
0.5 cup crumbled blue cheese
1/3 cup mayonnaise
1/3 cup sour cream
2 tablespoons white vinegar
1 teaspoon Worcestershire sauce
1 small head iceberg lettuce, cut into bite-sized pieces
2 cups grape tomatoes, halved
1 cup pitted Kalamata olives, coarsely chopped
3 small carrots, sliced into very thin rounds
2 cups croutons
Special equipment: a 3-liter glass bowl with straight walls or 4 wide-mouth glass jars with a capacity of 480 ml each with lids

Ingredient Substitution Suggestions

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Recipes with similar ingredients: iceberg lettuce, carrot, Kalamata olives, grape tomatoes, red onion, blue cheese, sour cream, bacon

Cooking the dish according to the recipe:

Soak red onion in ice water for at least 20 minutes. Drain.
Meanwhile, in a large skillet over medium heat, fry the bacon until crisp, 6-7 minutes per side. Transfer to paper towels to drain, then roughly chop the bacon.

In a medium bowl, combine blue cheese, mayonnaise, sour cream, vinegar, Worcestershire sauce, 1/4 teaspoon salt and some freshly ground black pepper.
For the salad, use a 3-liter glass bowl with straight sides or four wide-mouth glass jars with a capacity of 480 ml each. For four individual salads, layer a third of the salad, then add the tomatoes, olives, half of the remaining lettuce, carrots, croutons, and the remaining lettuce in separate layers. Top with onions and bacon. The salad can be assembled in advance, covered and refrigerated for up to 2 hours before serving..
If you are preparing one salad, then before serving, transfer it to a large salad bowl and mix with half of the gas stationsSeason with salt and pepper to taste. If you're making 4 salads, add the dressing to each jar, season with salt and pepper, cover, and shake to combine. Serve the remaining dressing alongside the salad.

To create beautiful, distinct layers, pack the ingredients tightly against the sides of the bowl. It's okay if you don't have enough to fill the middle.