Iceberg Salad with Apple and Blue Cheese
A refreshing, crunchy salad made with crisp iceberg lettuce, tart apple, carrots, raisins, and a creamy blue cheese dressing. Simple, quick, and full of texture — perfect as a light lunch or a side for grilled dishes
A refreshing, crunchy salad made with crisp iceberg lettuce, tart apple, carrots, raisins, and a creamy blue cheese dressing. Simple, quick, and full of texture — perfect as a light lunch or a side for grilled dishes
Info
Prep Time:
10mCook Time:
10mDifficulty Level:
Ingredients
Serves: 4
For the salad:
- 2 small heads of tender iceberg lettuce
- 1 green apple (tart variety)
- 1 carrot
- 2 tbsp golden raisins
- 2 tbsp walnuts
- 100 g crumbled blue cheese
For the blue cheese dressing:
- 150 g blue cheese
- 1 tbsp mayonnaise
- ¼ cup buttermilk or yogurt
- 3–4 drops vinegar
- ⅓ garlic clove, minced or crushed
- Freshly ground black pepper
- A little finely chopped chives
Directions
Make the dressing:
Crumble the blue cheese into a bowl. Add the mayonnaise, buttermilk (or yogurt), vinegar, garlic, pepper, and chives. Mash everything together with a fork, or blend in a food processor for a smoother texture. Chill in the refrigerator until ready to use.Prepare the salad:
Tear the iceberg lettuce into large, crunchy pieces and place them in a big bowl. Add the thinly sliced apple, grated carrot, and raisins.Assemble:
Drizzle with half of the dressing and toss gently to coat. Arrange the salad on a serving platter, drizzle with the remaining dressing, and sprinkle with walnuts and extra blue cheese crumbles.
Recipe Tips
For a lighter touch, substitute half the blue cheese in the dressing with Greek yogurt — you’ll keep the creaminess while softening the flavor.