Iceberg Salad with Creamy Cooked Salad Dressing - Classic American Salad and Dressing

1. 1

   Core head of lettuce and rinse and drain carefully to keep it all together.

2. 2

   Cut the head in half and then in wedge sections to make 3-4 wedges per side of the head, use more heads if it is too small to do this.

3. 3

   Place each wedge on a salad/bread plate and pour from a large spoon the Creamy Cooked Dressing.

4. 4

   Mix sugar and salt in a heavy saucepan.

5. 5

   Stir in the vinegar and pineapple syrup.

6. 6

   Bring to a boil constantly stirring.

7. 7

   Stir about 2 tbsp (30 ml) of the hot mixtue into the egg yolks until blended.

8. 8

   Immediately, blend this egg yolk mixture into the mixture in the saucepan.

9. 9

   Cook and stir until slightly thickened.

10. 10

    Remove from the heat; blend in the butter.

11. 11

    Cool and chill.

12. 12

    Blend chilled mixture into whipped cream.

13. 13

    Cover and refrigerate until ready to use.

* Per serving · 4 servings · Values may vary.