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Salad Bar Salad with Creamy Italian Dressing

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  • Level: Easy
  • Total: 2 hr 15 min (includes chilling time)
  • Active: 15 min
  • Yield: 6 to 8 servings
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1 to 2 cloves garlic


2 tablespoons fresh flat-leaf parsley leaves

1 tablespoon fresh chives 

3 fresh basil leaves

1 cup (real) mayonnaise 

1/2 cup sour cream 

1/3 cup grated Parmesan

Cayenne pepper, as needed

Paprika, as needed

Worcestershire sauce, as needed


2 iceberg heads, cut into chunks

1/2 cup grated Cheddar 

2 carrots, shredded 

1 cucumber, sliced 

1/4 cup sunflower seeds 


  1. For the dressing: Mince the garlic with a knife and then sprinkle about 1/8 to 1/4 teaspoon of salt on it and mash it into a paste with a fork. Chop the parsley, chives and basil very finely and add to the garlic.
  2. In a bowl, combine the garlic mixture, mayonnaise, sour cream, Parmesan, cayenne, paprika and Worcestershire, tasting frequently and adjusting the seasonings as needed. Chill for a couple of hours before serving. Thin with a little milk before using if desired.
  3. For the salad: To assemble, layer chunks of the iceberg lettuce on a platter. In lines, lay on the grated cheese, shredded carrots and cucumber slices, and sprinkle the sunflower seeds over the top. Drizzle on the dressing and serve.