Stuffed Iceberg Salad Recipe

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Looking for a refreshing side salad to really dress up a summer meal? Try this iceberg lettuce stuffed with ham salad from Della Biddiscombe of Lewiston, Idaho. "It's hearty enough to serve as a light lunch on a hot day," she notes, "and it can be made ahead for added convenience."
TOTAL TIME: Prep: 15 min. + chilling
MAKES:2 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 2 servings


  • 1 medium head iceberg lettuce
  • 2 tablespoons mayonnaise
  • 1/8 teaspoon curry powder
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup julienned sliced deli ham
  • 2 tablespoons finely chopped celery
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon diced pimientos
  • 1/4 cup salad dressing of your choice

Nutritional Facts

1 each: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein


  1. Remove and discard core from lettuce. Place lettuce core side down and cut in half with a plastic lettuce knife from top to bottom (save one half for another use). With knife, remove enough leaves from the center of the cut side of lettuce to create a 2-in. circle, about 1-1/4 in. deep.
  2. In a bowl, combine mayonnaise and curry powder. Stir in the cheese, ham, celery, parsley and pimientos. Spoon into center of lettuce. Wrap tightly in plastic wrap; refrigerate for 30 minutes or until serving. Cut in half, forming two wedges. Serve with salad dressing. Yield: 2 servings.
Originally published as Stuffed Iceberg Salad in Country Woman July/August 2005, p39

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