Classic Iceberg Lettuce Salad

5 from 1 vote

Recipe Name: Classic Iceberg Lettuce Salad

Prep Time: 20 minutes

Cook Time: 10 minutes (bacon, if needed)

Total Time: 30 minutes

Servings: 4 as a side, 2–3 as a main

Ingredients:

Iceberg lettuce – 1 medium head

Cherry tomatoes – 1 cup, halved

Cucumber – 1 cup, sliced

Red onion – ¼ small, thinly sliced

Crumbled cheese (blue, feta, or goat) – ½ cup

Cooked bacon – 4 slices, crumbled (optional)

Fresh chives or parsley – 2 tablespoons, chopped

Creamy Dressing:

Mayonnaise – ½ cup

Sour cream or Greek yogurt – ¼ cup

Buttermilk or milk – 2–3 tablespoons

Lemon juice – 1 tablespoon

Garlic – 1 small clove, minced

Dijon mustard – ½ teaspoon

Salt – ½ teaspoon

Black pepper – ¼ teaspoon

Instructions:

Rinse, dry, and cut the iceberg lettuce into wedges or large chunks; chill until needed.

Prep toppings: halve tomatoes, slice cucumber and onion, crumble cheese and bacon, chop herbs.

Whisk mayonnaise, sour cream, lemon juice, garlic, mustard, salt, and pepper in a bowl.

Add buttermilk or milk to thin the dressing to your preferred consistency, then taste and adjust seasoning.

Place lettuce wedges on plates, spoon dressing over the top, and scatter all toppings generously.

Finish with extra pepper, herbs, and a pinch of paprika if desired; serve immediately with extra dressing and lemon wedges.

Nutrition (Calories)Approx. 180–220 calories per side-serving (without bacon), more with bacon or extra dressing. Best For: light lunch, side salad, or starter. More: naturally gluten-free, customizable toppings.

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Prep Time 20

Cook Time 10

Total Time 30

Servings: 4

Course: Salad

Cuisine: American

Calories: 180

Notes

Pro Tip:
Chill the lettuce wedges and plates before assembling to keep everything extra crisp, and only dress the salad at the last minute so it never turns soggy.