Chopped Iceberg Salad with Roquefort Dressing

Total Time:
15 min
Prep:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/2 cup crumbled Roquefort cheese (about 2 ounces)
  • 3 tablespoons mayonnaise
  • 1 tablespoon white wine vinegar
  • Kosher salt and freshly ground black pepper
  • 1 small head iceberg lettuce, chopped
  • 1 Persian or kirby cucumber, halved lengthwise and thinly sliced
  • 2 hard-boiled eggs, peeled and roughly chopped
  • 1 cup shredded carrots
  • 1/2 cup grape tomatoes, halved
Directions
  • Mix and mash the mayonnaise and 1/3 cup of the Roquefort in a medium bowl until the cheese is very finely crumbed. Mix in the vinegar, 1/4 teaspoon salt, and pepper to taste.

  • Toss the lettuce, cucumber, eggs, carrots and tomatoes together in a large bowl. Add the dressing and toss to coat. Season with salt and pepper. Top with the remaining Roquefort and serve immediately.


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