Stuffed Iceberg Salad Recipe

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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."
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 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

Directions

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.
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

  • 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
  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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