Recipe courtesy of Rachael Ray

Big-as-an-Ice Burg Salad

Name: Big-as-an-Ice Burg Salad
Prep time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H5M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 3 tablespoons red onion, chopped; 1/3 cup cilantro leaves, 2 handfuls; 1 lime, juiced; 2 tablespoons red wine vinegar; 1/2 cup extra-virgin olive oil, eyeball it; 1 teaspoon salt; 1 large head iceberg lettuce, core removed and quartered

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Level: Easy
Total: 5 min

Prep: 5 min

Yield: 4 servings

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Ingredients

3 tablespoons red onion, chopped

1/3 cup cilantro leaves, 2 handfuls

1 lime, juiced

2 tablespoons red wine vinegar

1/2 cup extra-virgin olive oil, eyeball it

1 teaspoon salt

1 large head iceberg lettuce, core removed and quartered

Directions

In a food processor, combine onion, cilantro, lime juice and vinegar. Turn processor on and stream in oil from the chute. Add salt. When the dressing is smooth, green, emulsified in appearance, turn off processor.
Place quarters of iceberg lettuce on a serving platter or on individual salad plates. Pour dressing over "ice burgs" and serve.