Name: Iceberg and Watercress Salad with Blue Cheese Dressing
Cook time: 15 minutes
Total time: 15 minutes
Yield: Makes 4 servings
Ingredients: 1/4 cup mayonnaise; 1/4 cup sour cream; 4 oz blue cheese, crumbled (1 cup); 1 tablespoon fresh lemon juice; 1 tablespoon finely chopped fresh chives; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 to 2 tablespoons milk or water; 1/2 head iceberg lettuce, coarsely shredded; 2 bunches watercress, coarse stems discarded (6 cups); 3 celery ribs, thinly sliced diagonally

Recipe information

Total Time
15 minutes
Yield
Makes 4 servings

Ingredients

1/4 cup mayonnaise

1/4 cup sour cream

4 oz blue cheese, crumbled (1 cup)

1 tablespoon fresh lemon juice

1 tablespoon finely chopped fresh chives

1/4 teaspoon salt

1/4 teaspoon black pepper

1 to 2 tablespoons milk or water

1/2 head iceberg lettuce, coarsely shredded

2 bunches watercress, coarse stems discarded (6 cups)

3 celery ribs, thinly sliced diagonally

Preparation

Step 1
Whisk together mayonnaise, sour cream, cheese, lemon juice, chives, salt, and pepper in a small bowl and thin with milk or water to desired consistency.
Step 2
Toss iceberg, watercress, and celery in a large bowl and drizzle with dressing.

TagsSalad Iceberg Lettuce Lettuce Leafy Greens Vegetable Watercress Blue Cheese Cheese Dairy Celery Side Main Dinner Lunch Gluten Free Vegetarian 30 Minutes or Less Quick Easy No-Cook Spring Gourmet

Recipe notes

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