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06-21-2021 10:54 AM - edited 06-21-2021 11:05 AM
@Sooner It's good to mix different lettuces like Iceberg and Romaine or Red Leaf.
Here is a recipe for Iceberg that's a nice compliment to grilled chicken or steak.
One Icebergy Lettuce cut into four wedges.
1 T Dijon mustard
3 T White Wine Vinegar
1/2 c extra Virgin Olive Oil
salt & pepper to taste
4 oz. Crumbled Blue Cheese
Combine: mustard, vinegar, half of the blue cheese in a bowl. Mix lightly. Add the Olive oil and salt & pepper. Whisk. Pour over each wedge and top each wedge with the remaining blue cheese. If you like blue cheese you will enjoy this simple recipe.
I have another receipe with Iceberg lettuce that is great around the Christmas holidays with fruit. If you would like it, let me know. It goes well with ham and twice baked potatoes.
06-21-2021 11:12 AM - edited 06-21-2021 11:13 AM
This made me laugh, and think of my Italian mother.
She would often ask my sister and me to help her pick dandelion leaves from the back yard for our nightly salads.
I can still see her down on her hands and knees happily searching for what she viewed as "free" salad!
To this day, I prefer some greens that are a little bitter.
06-21-2021 07:02 PM
I am too a big fan of iceberg and butter lettuce as I am limited to vitamin K on blood thinners. I love you can mix in of your choice and make it a meal. I love cabbage to! I always store my lettuce in foil with the air taken out, an old farmer told me this years ago so it doesn't spoil or rot, and it really works!
06-21-2021 10:23 PM
Yesterday we ate at a Japanese restaurant. They have an iceburg lettuce salad with a ginger dressing.
It was so good. I could eat just that salad for diner and be happy. I like the crunch of the iceburg lettuce. I have only been buying romaine lettuce for the last few years. But I am going to buy liceburg next grocery run. Can't wait to have bacon, lettuce and tomato sandwich.
06-22-2021 07:46 AM
That sounds so good!
Was it anything like this?
(I'm off to the store for fresh gingerroot. I think I used up all mine from another dish I was making.)
06-22-2021 08:21 AM
@Harpa wrote:That sounds so good!
Was it anything like this?
- 1/3 cup rice vinegar
- 3 tablespoons finely chopped onion
- 2 tablespoons minced fresh gingerroot
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1/4 teaspoon pepper
- 3/4 cup olive or peanut oil
(I'm off to the store for fresh gingerroot. I think I used up all mine from another dish I was making.)
Not sure. But doubt it. Your recipe has alot of liquid.
I have bought numerous ginger salad dressings, in my search for something similar. Nothing compares.
The Japanese restaurant's dressing is bright orange. Only thing I can think would give it that color would be carrots. So they must puree the carrots. It is a thicker consistency because all the ingredients are pureed. And there is just a hint of oil.
06-22-2021 09:21 AM - edited 06-22-2021 09:28 AM
Well, that sounds good, too! My DD made me a carrot ginger soup once, and I loved it!
I think I'll try the other, though, once I replace the fresh ginger.
Thanks for sharing!!
p.s. I just found another one.... They don't say how much of anything, but it is all blended:
06-22-2021 10:35 AM
@Harpa wrote:Well, that sounds good, too! My DD made me a carrot ginger soup once, and I loved it!
I think I'll try the other, though, once I replace the fresh ginger.
Thanks for sharing!!
p.s. I just found another one.... They don't say how much of anything, but it is all blended:
- Carrots
- Onion
- Celery
- Rice vinegar
- Canola oil
- Fresh grated ginger
- Granulated sugar
- Soy sauce
- Garlic
That looks like it. Everything looks the same color, consistency and what I am guessing the ingredients are.
06-22-2021 10:42 AM
Yeah, I've been mostly using iceberg lettuce ever since Romaine has been trying to kill us! Haha
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