Recipe courtesy of James Burns

Iceberg Salad

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  • Total: 10 min
  • Prep: 5 min
  • Cook: 5 min
  • Yield: 4 servings
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1 head iceberg lettuce

1/2 pound ham, julienned

4 ounces feta cheese

4 cooked potatoes, sliced

Vinaigrette dressing, your favorite


  1. Wash lettuce. Top lettuce with ham and crumbled feta cheese. Fry potatoes in hot oil until crispy. Drain on paper towels and place on salad. Top with dressing.