Crispy lettuce and creamy homemade French dressing make this shredded lettuce salad the most crave-able salad you'll ever taste!
Course Salad
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 4people
Calories 1344kcal
Author Sara Garska
Cost $5
Equipment
Blender
Cutting board/knife
Ingredients
Salad Ingredients
1headiceberg lettuceshredded
1 cupFrench Dressing(recipe below)
1/4poundblue cheesecrumbled
1/2pintcherry tomatoeshalved
1/4poundbaconcooked and crumbled
French Dressing Ingredients
1 3/4cupLight Olive oildivided
3/4cupliquid egg substitutewhole eggs not whites
1/4cupcup sugar
1/2teaspoonsalt
1/8teaspoonpaprika
3/4cupketchup
1/4cupapple cider vinegar
Instructions
Dressing Instructions
Combine egg substitute, sugar, and process several seconds in a blender until sugar is dissolved.
Add salt, paprika, and 1 cup of the oil.
Process until well mixed.
Add ketchup and vinegar.
With blender running on low, add remaining ¾ cup of oil in a steady stream until well blended and oil is combined.
Salad Instructions
Cut iceberg lettuce into quarters, removing the core. Cut each quarter into thin slices.
Divide shredded iceberg lettuce onto four plates or bowls. Top with the French dressing. Crumble blue cheese on top.
Top generously with French dressing and bleu cheese crumbles. Add crumbled bacon and halved cherry tomatoes, if desired.
Notes
The recipe called for liquid egg substitute. Use the whole egg kind, not just whites. Make note of the expiration date on the carton. With proper refrigeration, you can keep this dressing for a week or two.Iceberg lettuce is the traditional choice for this salad. I prefer buying a head of lettuce and slicing it myself. You can use bagged iceberg lettuce that is already shredded if you prefer, but the taste of lettuce you’ve cut up yourself is much better.There are many types of blue cheese available. Pick something already crumbled or choose a sturdy wedge that you can crumble yourself.You will probably have dressing leftover. Use it by expiration or throw away.