Large-cut iceberg lettuce with cheddar and bacon
Votes: 5
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Large-cut iceberg lettuce with cheddar and bacon - a detailed recipe.
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.
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:
- 1 head of iceberg lettuce
- 4 slices of bacon
- 1 cup mayonnaise
- 1/2 cup sour milk
- 1/2 cup sour cream
- 1 clove of garlic, crushed
- 1/2 teaspoon vinegar
- 1/2 tsp Worcestershire sauce
- 1/4 teaspoon salt
- 1/2 tsp ground black pepper
- 1/8 tsp cayenne pepper
- 1/2 tbsp. grated cheddar
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Recipes with similar ingredients: iceberg lettuce, bacon, mayonnaise, sour milk, sour cream, cheddar cheese, Worcestershire sauce, ground cayenne pepper, garlic
Cooking the dish according to the recipe:
- In a medium skillet, fry the bacon slices until lightly crisp. Drain on paper towels and let cool.
- In a large bowl, combine the mayonnaise, buttermilk, sour cream, and garlic. Add the vinegar, Worcestershire sauce, salt, black pepper, and cayenne pepper, and stir until smooth.
- Cut the bacon into pieces. Cut the iceberg lettuce in half, then cut the halves into large pieces.
Spoon a spoonful of dressing over each piece, then sprinkle with cheese and bacon.
Variations of this salad
Add 1/3 cup blue cheese to the dressing for a nice flavor; use shredded pepper jack cheese instead of Cheddar for a little tang; sprinkle 2 tablespoons finely chopped red onion over the salad for a fresh twist..
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