Large sliced iceberg salad with cheddar and bacon – detailed cooking recipe. Share with friends: 
Dish Photography: David Maloche Time: 25 min. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 head of iceberg lettuce
- 4 slices of bacon
- 1 tbsp. mayonnaise
- 1/2 tbsp. yogurt
- 1/2 tbsp. sour cream
- 1 clove garlic, chop
- 1/2 tsp vinegar
- 1/2 tsp Worcestershire sauce
- 1/4 tsp salt
- 1/2 tsp ground black pepper
- 1/8 tsp cayenne pepper
- 1/2 tbsp. grated cheddar
Recipes with similar ingredients: iceberg salad, bacon, mayonnaise, yogurt, sour cream, cheddar cheese, Worcestershire sauce, pepper ground cayenne, garlic
Recipe preparation:
- Fry the slices of bacon in a medium pan until lightly crispy. crusts. Put on paper towels and refrigerate.
- In a large bowl, combine mayonnaise, buttermilk, sour cream and garlic. Add vinegar, Worcestershire sauce, salt, black and cayenne pepper, and mix until smooth.
- Cut the bacon into pieces. Cut the iceberg in half and then cut the halves into large pieces. Put a spoonful of dressing over each slice and then sprinkle with cheese and bacon. Options for this salad Add 1/3 tbsp. blue cheese dressing for a pleasant flavor use grated cheese with pepper instead of Cheddar for slight acuity; sprinkle 2 tbsp. l tablespoons finely chopped red onion on the salad to add a new flavor.
