Layered Blue Cheese, Bacon and Iceberg Salad Recipe

Name: Layered Blue Cheese, Bacon and Iceberg Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 small red onion, cut into thin rings; 6 strips bacon; 1/2 cup crumbled blue cheese; 1/3 cup mayonnaise; 1/3 cup sour cream; 2 tablespoons white vinegar; 1 teaspoon Worcestershire sauce; Kosher salt and freshly ground black pepper; 1 small head iceberg lettuce, cut into bite-size pieces; 2 cups grape tomatoes, halved; 1 cup pitted kalamata olives, roughly chopped; 3 small carrots, cut into very thin rounds; 2 cups croutons; Special equipment: a straight-sided 3-quart tall glass bowl or four 16-ounce wide-mouth glass jars with lids

Servings: persons

1/2 small red onion, cut into thin rings
6 strips bacon
1/2 cup crumbled blue cheese
1/3 cup mayonnaise
1/3 cup sour cream
2 tablespoons white vinegar
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
1 small head iceberg lettuce, cut into bite-size pieces
2 cups grape tomatoes, halved
1 cup pitted kalamata olives, roughly chopped
3 small carrots, cut into very thin rounds
2 cups croutons
Special equipment: a straight-sided 3-quart tall glass bowl or four 16-ounce wide-mouth glass jars with lids

1
Soak the onions in ice water for at least 20 minutes.
2
Strain.
3
Meanwhile, cook the bacon in a large skillet over medium heat until brown and crisp, 6 to 7 minutes per side.
4
Remove, drain on paper towels and roughly chop.
5
Whisk together the blue cheese, mayonnaise, sour cream, vinegar, Worcestershire, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl.
6
Using a 3-quart straight-sided tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars for 4 individual salads, make a layer with a third of the lettuce, then add the following in separate layers: the tomatoes, the olives, half the remaining lettuce, the carrots, the croutons, and the remaining lettuce.
7
Sprinkle the top with the onions and bacon.
8
(The salad can be put together, covered and refrigerated for up to 2 hours before serving.)
9
If making 1 salad, just before serving, transfer it to a large bowl, toss with about half the dressing and season with salt and pepper.
10
If making 4 salads, add dressing to each jar, season with salt and pepper, cover with the lid and shake to coat.
11
Serve the remaining dressing on the side.

522

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 small red onion, cut into thin rings, 6 strips bacon, 1/2 cup crumbled blue cheese, 1/3 cup mayonnaise, and more.

Yes, Layered Blue Cheese, Bacon and Iceberg Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Layered Blue Cheese, Bacon and Iceberg Salad

How did you like this recipe?

Frequently Asked Questions