As the temperatures rise and summer approaches, it’s time to break out the lightest and crispiest of greens: iceberg lettuce! This humble leafy green is often overlooked in favor of its more trendy counterparts, but trust us when we say that crispy iceberg lettuce is a game-changer. Whether you’re looking for a refreshing side dish or a show-stopping centerpiece for your summer gatherings, these 20 crispy iceberg lettuce recipes have got you covered.
From classic wedge salads to international-inspired wraps and slaws, we’ve rounded up the most delicious and innovative ways to use this underrated green. So go ahead, get creative, and give those leaves some crispy love!
Classic Iceberg Wedge Salad with Blue Cheese Dressing
This iconic salad is a staple of American cuisine, featuring crisp iceberg lettuce, tangy blue cheese dressing, and crunchy bacon. A perfect combination of flavors and textures that’s sure to please.
Ingredients:
– 1 large head of iceberg lettuce
– 6 slices of crispy bacon
– 1/2 cup of crumbled blue cheese
– 1/4 cup of mayonnaise
– 1 tablespoon of white vinegar
– Salt and pepper to taste
Instructions:
1. Cut the iceberg lettuce into wedges.
2. Cook the bacon until crispy, then chop into bits.
3. In a small bowl, mix together the blue cheese, mayonnaise, and vinegar until smooth.
4. Assemble the salad by placing a wedge of lettuce on each plate, topping with crumbled blue cheese, and finishing with a sprinkle of chopped bacon.
5. Drizzle the blue cheese dressing over the top and serve immediately.
Cooking Time: 10-15 minutes
Crunchy Iceberg Lettuce and Bacon Salad
This refreshing salad combines the crunch of iceberg lettuce with the smoky flavor of crispy bacon, perfect for a quick and satisfying lunch or dinner.
Ingredients:
– 4 cups iceberg lettuce, chopped
– 6 slices of bacon, cooked and crumbled
– 1/2 cup cherry tomatoes, halved
– 1/4 cup red onion, thinly sliced
– 2 tablespoons olive oil
– 1 tablespoon white wine vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine chopped iceberg lettuce, crumbled bacon, cherry tomatoes, and red onion.
2. Drizzle olive oil and white wine vinegar over the salad, tossing gently to coat.
3. Season with salt and pepper to taste.
4. Serve immediately.
Cooking Time: 10 minutes
Asian-Inspired Iceberg Lettuce Wraps
Transform ordinary iceberg lettuce wraps into a flavorful and vibrant Asian-inspired snack with this simple recipe.
Ingredients:
– 4-6 cups shredded iceberg lettuce
– 1/2 cup chopped cilantro
– 1/4 cup diced scallions
– 1/4 cup sliced red bell pepper
– 1/4 cup sliced carrots
– 2 tablespoons soy sauce
– 1 tablespoon honey
– 1 tablespoon rice vinegar
– 1/4 teaspoon sesame oil
– Salt and pepper to taste
– 12-16 large shrimp, cooked and chilled
Instructions:
1. In a small bowl, whisk together soy sauce, honey, rice vinegar, and sesame oil.
2. In a large bowl, combine chopped cilantro, scallions, red bell pepper, and carrots.
3. Add the dressing to the vegetable mixture and toss until well coated.
4. Divide the lettuce among 4-6 large leaves, spooning about 1/4 cup of the vegetable mixture onto each leaf.
5. Top each wrap with a cooked shrimp and season with salt and pepper to taste.
Cook Time: 10 minutes
Prep Time: 15 minutes
Grilled Iceberg Lettuce with Caesar Dressing
Elevate your salad game by grilling crisp iceberg lettuce and serving it with a tangy Caesar dressing. This refreshing twist on the classic is perfect for warm weather or anytime you want to add some texture and flavor to your greens.
Ingredients:
– 4-6 iceberg lettuce leaves
– 2 tablespoons olive oil
– Salt, to taste
– 1/2 cup Caesar dressing (homemade or store-bought)
– Optional: croutons, shaved Parmesan cheese, and/or grilled chicken for added texture and flavor
Instructions:
1. Preheat grill to medium-high heat.
2. Brush both sides of the lettuce leaves with olive oil and season with salt.
3. Place lettuce leaves on the grill and cook for 30-45 seconds per side, or until slightly charred and tender.
4. Remove from heat and let cool slightly.
5. Drizzle with Caesar dressing and top with croutons, Parmesan cheese, and/or grilled chicken (if using).
6. Serve immediately and enjoy!
Cooking Time: 2-3 minutes per batch
Iceberg Lettuce and Avocado Salad with Lemon Vinaigrette
Elevate your salad game with this simple yet flavorful combination of crisp iceberg lettuce, creamy avocado, and tangy lemon vinaigrette.
Ingredients:
– 4 cups iceberg lettuce, chopped
– 2 ripe avocados, diced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the chopped iceberg lettuce and diced avocado.
2. In a small bowl, whisk together the lemon juice and olive oil until well combined.
3. Pour the vinaigrette over the salad and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately or store in the refrigerator for up to 30 minutes before serving.
Cooking Time: 0 minutes (no cooking required)
Enjoy your refreshing and healthy salad!
Spicy Iceberg Lettuce Slaw with Jalapeños
A refreshing twist on traditional coleslaw, this spicy version combines crisp iceberg lettuce with the bold flavor of jalapeños.
Ingredients:
– 4 cups shredded iceberg lettuce
– 1 cup mayonnaise
– 2 tablespoons cider vinegar
– 1 tablespoon honey
– 2 jalapeños, seeded and finely chopped
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a large bowl, combine the shredded lettuce, mayonnaise, cider vinegar, honey, chopped jalapeños, salt, and black pepper.
2. Mix until the dressing is well coated with the lettuce and jalapeños are evenly distributed.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
4. Serve chilled or at room temperature.
Cooking Time: 10 minutes
Iceberg Lettuce Tacos with Chipotle Lime Dressing
A twist on traditional tacos, this recipe combines the freshness of iceberg lettuce with the bold flavors of chipotle peppers and lime. Perfect for a light and satisfying meal or snack.
Ingredients:
– 1 head of iceberg lettuce, chopped
– 1/2 cup chipotle peppers in adobo sauce, finely chopped
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– 1 teaspoon honey
– Salt and pepper to taste
– Optional toppings: diced tomatoes, shredded carrots, crumbled queso fresco
Instructions:
1. In a blender or food processor, combine chipotle peppers, lime juice, olive oil, honey, salt, and pepper. Blend until smooth.
2. Fill a large bowl with chopped iceberg lettuce.
3. Drizzle the chipotle lime dressing over the lettuce and toss to coat.
4. Add your desired toppings and serve immediately.
Cooking Time: 5 minutes
Refreshing Iceberg Lettuce and Cucumber Salad
This light and revitalizing salad is perfect for hot summer days. A simple combination of crisp iceberg lettuce, refreshing cucumber, and a hint of tangy dressing makes for a delightful side dish or light lunch.
Ingredients:
– 4 cups iceberg lettuce, chopped
– 2 large cucumbers, sliced
– 1/4 cup plain Greek yogurt
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh dill, chopped (optional)
Instructions:
1. In a large bowl, combine the chopped iceberg lettuce and sliced cucumbers.
2. In a small bowl, whisk together the Greek yogurt, apple cider vinegar, and honey until smooth.
3. Pour the dressing over the lettuce mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with chopped fresh dill, if desired.
6. Serve immediately and enjoy!
Cooking Time: 10 minutes
BLT Iceberg Lettuce Cups
A refreshing twist on the classic BLT sandwich, these bite-sized cups are perfect for a light and satisfying snack or lunch.
Ingredients:
– 4-6 cups iceberg lettuce, washed and torn into small pieces
– 1/2 cup diced cooked bacon (such as thick-cut or Canadian-style)
– 1/2 cup diced fresh tomatoes (such as cherry or grape tomatoes)
– 1/4 cup mayonnaise
– Salt and pepper to taste
– 6-8 lettuce cups (see note)
Instructions:
1. In a large bowl, combine the torn iceberg lettuce, diced bacon, and diced tomatoes.
2. Drizzle the mayonnaise over the mixture and toss until the lettuce is evenly coated.
3. Divide the mixture among the lettuce cups, filling each cup to the top.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: None! This recipe requires no cooking.
Herbed Iceberg Lettuce Salad with Feta Cheese
A refreshing and flavorful salad perfect for warm weather, this recipe combines the crunch of iceberg lettuce with the tanginess of feta cheese and the brightness of fresh herbs.
Ingredients:
– 4 cups ice berg lettuce, chopped
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 2 tablespoons olive oil
– 1 tablespoon white wine vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the chopped lettuce, crumbled feta cheese, parsley, and dill.
2. In a small bowl, whisk together the olive oil and white wine vinegar.
3. Pour the dressing over the salad and toss to combine.
4. Season with salt and pepper to taste.
Cooking Time:
– Prep time: 10 minutes
– Total time: 15 minutes
Warm Iceberg Lettuce with Garlic Butter
Elevate the humble iceberg lettuce by transforming it into a warm, buttery delight. This simple recipe adds a rich and savory flavor to this crisp green.
Ingredients:
– 1 large head of iceberg lettuce
– 2 tablespoons (30g) unsalted butter, softened
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut the iceberg lettuce into wedges or individual leaves.
3. In a small bowl, mix together the softened butter and minced garlic until well combined.
4. Place the lettuce on a baking sheet in a single layer.
5. Drizzle the garlic butter mixture evenly over the lettuce.
6. Sprinkle with salt and pepper to taste.
7. Bake for 10-12 minutes or until the lettuce is warmed through and slightly tender.
Cooking Time: 10-12 minutes
Iceberg Lettuce and Radish Salad with Buttermilk Dressing
This salad is a perfect combination of textures and flavors, featuring crisp iceberg lettuce and peppery radishes, topped with a tangy buttermilk dressing.
Ingredients:
– 4 cups iceberg lettuce leaves
– 1 bunch radishes (about 8-10), thinly sliced
– 2 tablespoons mayonnaise
– 2 tablespoons plain Greek yogurt
– 1 tablespoon buttermilk
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Chopped fresh dill or chives for garnish (optional)
Instructions:
1. In a large bowl, combine the lettuce leaves and radish slices.
2. In a separate bowl, whisk together the mayonnaise, yogurt, buttermilk, Dijon mustard, salt, and pepper until smooth.
3. Pour the dressing over the salad and toss to coat.
4. Garnish with chopped fresh dill or chives, if desired.
5. Serve immediately.
Cooking Time: 10 minutes
Korean-Style Iceberg Lettuce Salad with Gochujang Dressing
Experience the bold flavors of Korea with this refreshing salad, where crunchy iceberg lettuce is elevated by a spicy and sweet gochujang dressing.
Ingredients:
– 4 cups ice berg lettuce, chopped
– 1/2 cup gochujang (Korean chili paste)
– 1/4 cup soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– 1 teaspoon grated ginger
– 1/4 teaspoon crushed black pepper
– Sesame seeds and crispy garlic for garnish (optional)
Instructions:
1. In a blender or food processor, combine gochujang, soy sauce, rice vinegar, honey, grated ginger, and black pepper. Blend until smooth.
2. In a large bowl, combine chopped lettuce and dressing. Toss to coat the lettuce evenly.
3. Serve immediately, garnished with sesame seeds and crispy garlic if desired.
Cooking Time: 10 minutes
Iceberg Lettuce and Shrimp Salad with Lemon Aioli
This Iceberg Lettuce and Shrimp Salad with Lemon Aioli is a refreshing twist on the classic combination of crisp lettuce and succulent shrimp. The tangy lemon aioli adds a creamy and zesty element to the dish.
Ingredients:
– 4 cups iceberg lettuce, chopped
– 1 pound large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup mayonnaise
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a medium bowl, whisk together lemon juice, garlic, and mayonnaise to make the lemon aioli.
2. In a large bowl, combine chopped lettuce and cooked shrimp.
3. Spoon the lemon aioli over the salad and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with chopped parsley if desired.
Cooking Time: 10-12 minutes (depending on cooking method for shrimp)
Crunchy Iceberg Lettuce and Corn Salad
A refreshing summer salad that combines the crunch of iceberg lettuce with the sweetness of corn, perfect for a quick and easy side dish or light lunch.
Ingredients:
– 4 cups iceberg lettuce, chopped
– 1 cup frozen corn kernels, thawed
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Chopped fresh parsley or chives for garnish (optional)
Instructions:
1. In a large bowl, combine the chopped iceberg lettuce and corn kernels.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard.
3. Pour the dressing over the lettuce mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with chopped fresh parsley or chives, if desired.
Cooking Time: 10 minutes
Servings: 4-6
Iceberg Lettuce and Tomato Stack with Balsamic Glaze
This refreshing recipe is perfect for warm weather gatherings or a light lunch. Thinly sliced iceberg lettuce and juicy tomatoes are stacked high, topped with a tangy balsamic glaze that adds a depth of flavor.
Ingredients:
– 4-6 cups iceberg lettuce leaves
– 2 large tomatoes, thinly sliced
– 1/4 cup balsamic glaze (homemade or store-bought)
– Salt and pepper to taste
Instructions:
1. Wash and dry the lettuce leaves.
2. Cut the tomato slices in half.
3. Begin building the stack by placing a lettuce leaf on a plate or serving dish.
4. Add 2-3 tomato halves, slightly overlapping each other.
5. Drizzle with balsamic glaze (about 1 tablespoon per layer).
6. Repeat steps 3-5 until all ingredients are used, finishing with a lettuce leaf on top.
7. Season with salt and pepper to taste.
Cooking Time: None! This recipe is quick and easy, ready in under 10 minutes.
Greek-Style Iceberg Lettuce Salad with Olives and Feta
Experience the refreshing flavors of Greece in this simple yet flavorful salad, perfect for a light lunch or dinner.
Ingredients:
– 4 cups iceberg lettuce, chopped
– 1/2 cup Kalamata olives, pitted
– 1/2 cup crumbled feta cheese
– 1/4 cup extra-virgin olive oil
– 2 tablespoons red wine vinegar
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large bowl, combine the chopped lettuce, olives, and feta cheese.
2. Drizzle the olive oil over the salad and toss to coat.
3. Add the red wine vinegar and season with salt and pepper to taste.
4. Garnish with chopped parsley, if desired.
5. Serve immediately.
Cooking Time: 10 minutes
Enjoy your delicious Greek-Style Iceberg Lettuce Salad with Olives and Feta!
Iceberg Lettuce and Chicken Salad with Ranch Dressing
This classic salad combines the crunch of iceberg lettuce with the savory flavor of chicken, all tied together with a creamy ranch dressing. Perfect for a quick lunch or dinner that’s sure to please.
Ingredients:
– 4 cups chopped iceberg lettuce
– 1 pound cooked chicken breast, diced
– 1 cup cherry tomatoes, halved
– 1/2 cup croutons (store-bought or homemade)
– 1/2 cup ranch dressing
Instructions:
1. In a large bowl, combine the chopped lettuce, diced chicken, and halved cherry tomatoes.
2. Sprinkle croutons over the top of the salad.
3. Drizzle with ranch dressing to taste.
4. Serve immediately and enjoy!
Cooking Time: None needed! This salad is ready in just a few minutes.
Quick Pickled Iceberg Lettuce for Sandwiches
Add a tangy twist to your sandwiches with this simple and flavorful recipe for pickled iceberg lettuce. Perfect for hot dogs, burgers, or club sandwiches, this crunchy condiment is sure to impress.
Ingredients:
– 1 head of iceberg lettuce, leaves separated
– 1 cup white vinegar
– 1/2 cup water
– 1 tablespoon sugar
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a large bowl, combine the lettuce leaves and enough cold water to cover them. Let it sit for 10-15 minutes to help remove excess dirt.
2. Drain the lettuce and rinse with cold running water.
3. In a medium saucepan, combine the vinegar, water, sugar, salt, and pepper. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 5 minutes.
4. Pack the cooled lettuce into a clean glass jar or container. Pour the pickling liquid over the lettuce, making sure they’re fully covered.
5. Refrigerate for at least 2 hours or overnight before serving.
Cooking Time: 10-15 minutes (plus chilling time)
Iceberg Lettuce and Pear Salad with Walnuts
This salad is a perfect combination of crisp lettuce, sweet pears, and crunchy walnuts, all tied together with a light vinaigrette. It’s a great side dish or a quick lunch option.
Ingredients:
– 4 cups iceberg lettuce, chopped
– 1 ripe pear (Bartlett or Anjou), diced
– 1/2 cup chopped walnuts
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the chopped lettuce and diced pear.
2. In a small bowl, whisk together the olive oil and apple cider vinegar.
3. Pour the dressing over the lettuce mixture and toss to coat.
4. Sprinkle the chopped walnuts over the top of the salad and season with salt and pepper to taste.
Cooking Time: 10 minutes
Summary
This summer, elevate your salads with these 20 delicious and refreshing recipes that feature crispy iceberg lettuce as the star. From classic combinations like blue cheese dressing and bacon to international flavors like gochujang and Korean BBQ, there’s a recipe to suit every taste. Try grilling the lettuce for a smoky twist or adding crunchy textures with nuts or seeds. Whether you’re in the mood for something light and refreshing or hearty and filling, these recipes are sure to be a hit at your next picnic or potluck.