- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
With lots of crunch from iceberg lettuce this strawberry topped salad is perfect for dinner or served at the beginning of a meal. Think about adding some extra protein such as grilled shrimp or chicken. The vinaigrette is pretty punchy — if you’re not a big fan of tangy vinaigrettes, try topping the salad with a more traditional creamy blue cheese dressing.
Ingredient:
- Salad
- 5 thick-cut bacon slices, cooked until crisp then crumbled
- 1 medium head iceberg lettuce, trimmed and cored, sliced into 1-inch-thick rounds (should get about 4 to 5 rounds)
- 6 ounces strawberries, hulled and sliced (9 strawberries)
- 1/4 medium red onion, thinly sliced
- Vinaigrette
- 2 ounces blue cheese, crumbled (1/2 cup)
- 1/2 teaspoon very finely minced garlic (about 1/2 medium clove)
- Pinch sugar, plus more to taste
- 3 tablespoons apple cider vinegar, white wine vinegar or champagne vinegar
- 3 tablespoons extra-virgin olive oil
- Salt and fresh ground black pepper
