Chopped Iceberg Salad with Roquefort Dressing

  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings
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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 


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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