So, what makes iceberg lettuce so special? After all, compared to other leafy greens, its flavor is quite mild. In my experience, that’s exactly what makes it the perfect base for salads, especially when you want a fresh, crisp contrast to bolder ingredients, like in this Italian-style salad.

Thanks to its high-water content, iceberg lettuce is incredibly refreshing and hydrating, making it a great low-calorie choice for any salad. Its mild flavor also pairs beautifully with almost any dressing!

Never used iceberg lettuce before? Now is your chance with this easy yet flavor-packed iceberg salad recipe!

What is an iceberg salad?

This Iceberg salad is a bold, Italian-inspired side dish with a base of roughly chopped iceberg lettuce, green onions, and finely chopped briny green olives, all tossed in a homemade tangy and briny dressing. 

Each serving is garnished with whole pepperoncinis, whole green olives, and a generous sprinkle of freshly grated Parmesan, then finished with cracked black pepper. What you get is a refreshingly crunchy, tangy, and savory salad that comes together in just 15 minutes.

Why you’ll love this iceberg salad recipe

• Incredibly easy to make using just a handful of ingredients and a simple, homemade dressing.
• Pairs beautifully with a wide range of main dishes for casual weeknight dinners or elegant holiday meals.
• The iceberg lettuce delivers a crisp, refreshing crunch that adds a light yet satisfying bite to any plate.

Ingredients needed to make iceberg lettuce salad recipe

• Iceberg lettuce: 1 medium-large head of lettuce is sufficient for this iceberg salad. I’ve chopped it roughly for more of a rustic appearance. You can shred the lettuce instead, if you prefer added texture. 
• Green onions: For a lovely bite of onion flavor that pairs beautifully with the briny olives and pepperoncinis.
• Green olives: Large-sized pitted olives and finely chopped. You’ll also need 3 whole green olives per serving, which equals 24 in total. 
• Whole pepperoncinis: 2 per salad is great, which means you’ll need 16 for this iceberg salad recipe.
• Parmesan cheese: Freshly grated as an ingredient in the dressing and a fresh topping to the assembled salad. 
• Black pepper: Add freshly cracked black pepper over the assembled side plates of salad just before serving. 

• Homemade dressing: This dressing combines white vinegar, extra virgin olive oil, grated Parmesan, pepperoncini brine, olive brine, large green olives, minced garlic, granulated sugar, kosher salt, and ground black pepper. 

How do you make iceberg lettuce salad 

Make the dressing:

1. Combine all dressing ingredients in a small jar or bowl. 
2. Whisk or shake vigorously until fully emulsified.

Assemble the salad:

1. In a large bowl, toss together the chopped lettuce, sliced green onions, and finely chopped green olives.
2. Drizzle the dressing over the mixture and toss well to coat evenly. Just before serving, give the salad another quick toss. 
3. To serve, divide the salad among 8 small plates. 
4. Garnish each portion with 2 whole pepperoncinis, 3 whole green olives, and a generous sprinkle of freshly grated Parmesan cheese. 
5. Finish with freshly cracked black pepper and serve immediately.

Serving

This iceberg salad is meant to be served as a refreshing side dish to your main meal. 

For savory pairings, consider enjoying this iceberg lettuce salad with this Boursin Chicken Recipe, Traeger Ribeye Steak, Panko Crusted Cod (with Mayo), Beef Bourguignon, or Spicy Shrimp Scampi. 

Of course, this crisp green salad can be paired with pretty much anything! 

Sandy’s tips and substitutions:

• Salad storage: This iceberg salad with crisp lettuce is best served immediately, although you can store leftovers in an airtight container in the fridge for up to 2 days. Keep in mind that the lettuce will start to wilt over time.
• Make ahead: Make the salad dressing and store it in a glass jar in the fridge for up to a week. I prefer to keep my homemade dressings in mason jars (especially to show off their pretty vibrance), but any sealable jar or airtight container will work. It’s normal for the oil to solidify in the fridge – just bring the chilled dressing to room temperature and give it a good shake or whisk before using again.
• Double the recipe: Easily increase the salad ingredients and dressing to serve a larger crowd. 
• Taste to test: Taste the dressing before adding it to the salad. Easily adjust the flavor with extra sugar (or honey), vinegar, or brine, depending on what is needed to suit your preferences.  
• Shake before use: Shake the salad dressing jar vigorously for at least 30 seconds to ensure the dressing doesn’t separate too quickly.
• Drizzle just before serving: Dress the salad just before serving to avoid soggy lettuce leaves, especially with delicate greens like iceberg lettuce. Alternatively, you can serve the dressing alongside each plate of salad for your dinner guests to help themselves to. 
• Maximize crispy texture: Shred the iceberg lettuce and chill it in the fridge for about 10-15 minutes before mixing with the dressing for an even more crisp and refreshing result!

Variations:

• Cheese: Replace the grated Parmesan with provolone cheese, mozzarella, crumbled goat cheese, or feta. 
• Crunch: Add some crunch to this iceberg lettuce salad recipe by sprinkling in some toasted nuts or seeds.Homemade Italian croutons are another delicious topping that’ll add crunchy texture. 
• Italian-style mix-ins: For a meaty Italian twist, add in sliced salami. This keeps the salad light and refreshing while adding delicious meaty flavor. 
• Wedge-style iceberg salad: Get creative and mix in crumbled cooked bacon pieces with a crumbled blue cheese topping. 

If you love salads with bold Italian flavor like this iceberg salad, make sure to try this Viral La Scala Chopped Salad Recipe and Spaghetti Pasta Salad. Perfect for summer!

More leafy green salads you may want to try:

• Pancetta Arugula Salad
• Green Salad with Apples
• Poached Pear Salad
• Orange Juice Salad Dressing (with Orange Salad)
• Asian Crunch Salad

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Iceberg Salad

With its refreshingly crisp texture and bold Italian flavor, this Iceberg Salad is the perfect side salad to impress your dinner guests. Have it ready on your table in 15 minutes.

Course Salad

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8

Calories 186kcal

Author Sandy Coughlin

Equipment

• Salad bowl

Ingredients

For the salad:

• 8 cups roughly chopped iceberg lettuce from about 1 medium-large head
• 6 green onions finely chopped (green only)
• ½ cup finely chopped pitted large green olives
• 2 cups whole pepperoncinis for serving (2 per salad, so you will need 16)
• 2 cups whole green olives for serving (3 per salad, so you will need 24)
• 1 cup freshly grated Parmesan cheese for serving
• fresh black cracked pepper

For the dressing:

• ⅔ cup distilled white vinegar
• 6 tablespoons extra virgin olive oil
• 4 tablespoons freshly grated Parmesan cheese
• 2 tablespoons pepperoncini brine
• 2 tablespoons olive brine large green olives
• 2 garlic cloves minced
• 1 teaspoon granulated sugar or more – taste first
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper or to taste

Instructions

• Combine all dressing ingredients in a small jar or bowl.
• Whisk or shake vigorously until fully emulsified.
• In a large bowl, toss together the chopped lettuce, sliced green onions, and finely chopped green olives.
• Drizzle the dressing over the mixture and toss well to coat evenly. Just before serving, give the salad another quick toss.
• To serve, divide the salad among 8 small plates.
• Garnish each portion with 2 whole pepperoncinis, 3 whole green olives, and a generous sprinkle of freshly grated Parmesan cheese.
• Finish with freshly cracked black pepper and serve immediately.

Video

Notes

Sandy’s tips:

• Salad storage: This iceberg salad with crisp lettuce is best served immediately, although you can store leftovers in an airtight container in the fridge for up to 2 days. Keep in mind that the lettuce will start to wilt over time.
• Make ahead: Make the salad dressing and store it in a glass jar in the fridge for up to a week. I prefer to keep my homemade dressings in mason jars (especially to show off their pretty vibrance), but any sealable jar or airtight container will work. It’s normal for the oil to solidify in the fridge – just bring the chilled dressing to room temperature and give it a good shake or whisk before using again.

Nutrition

Calories: 186kcal | Carbohydrates: 5g | Protein: 6g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 10mg | Sodium: 688mg | Potassium: 157mg | Fiber: 2g | Sugar: 2g | Vitamin A: 615IU | Vitamin C: 6mg | Calcium: 206mg | Iron: 1mg

The post Iceberg Salad Recipe appeared first on Reluctant Entertainer.

Apart from the draw of its bold flavors, this cowboy lasagna adds the convenience of being an easy make-ahead meal – ready to be baked when needed. It’s perfect for busy weeknights, potlucks, or feeding a large family. Really – this is amazing lasagna any time of year. Yes, it’s comfort food – but it’s always great for a Friday night dinner or a Sunday supper – everyone loves a meaty, cheesy lasagna!

Customize the meat sauce with simple ingredient swaps or additions to suit your preferences or use up what you already have in the fridge and pantry. 

What is cowboy lasagna?

Cowboy lasagna is what you’d expect if lasagna married chili! You get an irresistible mashup of comforting layers of classic lasagna with the bold spice-driven kick of a Southwestern chili – all in one! 

If that sounds good to you, you’re in the right place! 

Why you’ll love this cowboy lasagna

• It swaps traditional bolognese meat sauce with chili-spiced and fire-roasted tomato sauce, breaking away from traditional Italian lasagna. Perfect when you crave something a little different. 
• Soaking the noodles spares stovetop space and reduces cleanup.
• This lasagna is hearty, crowd-pleasing comfort food that’s a complete and well-balanced meal with protein, veggies, and carbs. What else could you need?!

Ingredients needed to make cowboy lasagna

• Dried lasagna noodles: You’ll need about 15 noodles for this cowboy lasagna which is most of what you’ll find in a 1-pound box. Don’t use no-boil lasagna noodles for this recipe. 
• Shredded cheese: I’ve used sharp cheddar cheese and Monterey Jack cheese. A Mexican blend would also work. 
• Bacon: Use thick-cut bacon, cooked and crumbled. It adds a salty, smoky depth to the Southwestern lasagna meat sauce. 
• Oil: Vegetable oil or another neutral oil.
• Veggies: Red onion and red bell peppers are softened in a heated skillet before combining with the ground beef for a rich base. 
• Ground beef: Use lean ground beef so that you don’t need to drain excess grease. 
• Seasoning: Chili powder, kosher salt, freshly ground black pepper, and ground cumin. Adjust as needed. Extra chili powder is great if you prefer a spicier version. 
• Marinara sauce: Use store-bought for convenience or homemade marinara. 

• Barbecue sauce: Thickens the meat sauce and adds tangy sweetness to balance out the spice. 
• Fire-roasted diced tomatoes: The juices are included when combining with the seasoned ground beef mixture. Adds flavor and a kick of heat. 
• Diced green chiles: Juices are also included for additional cooking liquid and flavor. 
• Whole-milk ricotta cheese: Make sure to use whole-milk for the best flavor. Low-fat alternatives release water which will make the lasagna runny.
• Fresh cilantro leaves: Chopped and sprinkled over the lasagna once cooled slightly for serving. This is an optional garnish, but it does add a lovely pop of color to the dish and herbaceous brightness. 

How do you make cowboy lasagna? 

Prepare the noodles:

1. Place 15 dried lasagna noodles in a 9×13-inch baking dish, cover with very hot tap water, and let soak for 20 minutes, stirring occasionally to separate any stuck noodles. 
2. Drain, wipe the dish dry, and spray with cooking spray.

Cook the bacon and shred cheese:

1. Cook the bacon until crisp, then crumble and set aside. 
2. Shred the sharp cheddar and Monterey Jack and combine.

Make the meat sauce:

1. Heat 1 tablespoon vegetable oil in a large skillet or Dutch oven until it shimmers. 
2. Add the red onion and bell pepper; and cook for about 5 minutes until softened. 
3. Add lean ground beef and the seasonings. Cook for about 8 minutes, breaking meat into bite-sized pieces, then stir in the crumbled bacon during the final minute.
4. Stir in the marinara sauce, barbecue sauce, fire-roasted diced tomatoes (with juices), and diced green chiles (with juices). 
5. Bring to a simmer, then turn off the heat.

Assemble the lasagna layers:

1. Spread ¾ cup meat sauce in the baking dish. 
2. Top with 5 noodles (break to fit). 
3. Dollop and spread half (1 cup) of the ricotta, then about 3 cups meat sauce, then 1 cup shredded cheese. Repeat the layering.
4. Finish with the last 5 noodles, the remaining meat sauce, and the rest of the shredded cheese.

Bake and rest:

1. Bake uncovered at 350°F for 30-40 minutes, until noodles are tender, cheese melted, and sauce bubbling. 
2. Let the lasagna cool 20 minutes before serving. 
3. Garnish with chopped fresh cilantro if desired.

Serving

Enjoy this cowboy lasagna with Southwest Kale Quinoa Salad, Mango Cucumber Summer Slaw, Mexican Cabbage Salsa, Air Fryer Garlic Bread, Summer Corn Tomato Salad, or cornbread. 

Round off this comforting meal with a slice of Mexican Flan Cake, a scoop of Mexican Vanilla Ice Cream and Chocolate Syrup, or Mexican Chocolate Brownies. 

Sandy’s tips and substitutions:

• Storage: Store leftover cowboy lasagna in an airtight container in the fridge for up to 3 days. Reheat individual servings of your leftover lasagna in the microwave just until warmed through.  
• Make-ahead: To make this cowboy lasagna ahead, assemble the lasagna as directed in the recipe instructions and cover the entire pan with foil. Freeze it for up to 3 months. When ready to bake, allow the frozen lasagna to thaw overnight in the fridge. Remove the outer layer of foil (keeping the top foil covering) and bake the lasagna. You will need to add an extra 10-15 minutes to the bake time to account for the chilled temperature of the lasagna. 
• Bake from frozen: If you don’t want to wait for your frozen unbaked lasagna to first thaw in the fridge, add it straight to the oven and add an extra 30-40 minutes to the baking time. 
• Drain excess grease: I prefer cooking with 90% lean ground beef as it reduces the amount of grease left after cooking the meat. If you use ground beef with a higher fat percentage, you may need to drain it before incorporating other ingredients otherwise you can end up with an overly oily lasagna. 
• Use freshly shredded cheese: Avoid pre-shredded cheese as this is often coated in anti-caking agents for a longer shelf-life. This prevents the cheese from melting as well as freshly grated cheese and also dulls the flavor. 
• Only soak the noodles: The noodles do not need to be boiled for this cowboy lasagna as they will cook and soften enough in the oven. Boiling the noodles will make them very mushy and unpleasant. 
• Rest the cooked lasagna: The additional 20 minutes of cooling time ensures that the juicy layers settle so that you don’t cut into a runny lasagna. 

Variations:

• Gluten-free: Swap regular dried lasagna noodles with gluten-free lasagna noodles. 
• Types of ground meat: Substitute the ground beef with either ground chicken or ground turkey.
• Vegetable alternatives: Zucchini, eggplant, mushrooms, corn, spinach, or kale are all great options to include in this cowboy lasagna as ingredient swaps or additions. 
• Ricotta layer: You could experiment with an equal amount of cottage cheese instead of ricotta, if you prefer. 
• Vegetarian cowboy lasagna: Omit the ground beef and bacon and increase the veggies. 

Love cowboy cooking? Then try this Cornbread Cowboy Casserole and Cowboy Caviar Pineapple Dip. They’re equally delicious, loaded with bold flavor, easy to throw together, and guaranteed to please a hungry crowd.

More creative lasagna recipes you may want to try:

• Zucchini Eggplant Lasagna
• Vegetarian Lasagna Roll-Ups
• Mexican Tortilla Lasagna
• Turkey Lasagna Soup

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Cowboy Lasagna

Cowboy Lasagna is a hearty, crowd-pleasing chili-forward spin on the Italian classic, packed with bold Southwestern flavors and hearty ingredients that will keep you coming back for more.

Course Main Course

Cuisine American

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

resting time 20 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 10

Calories 560kcal

Author Sandy Coughlin

Ingredients

• 15 dried lasagna noodles not no-boil; most of a 1-pound box
• 8 ounces sharp cheddar cheese shredded (about 2 cups)
• 8 ounces Monterey Jack cheese shredded (about 2 cups)
• 8 ounces thick cut bacon about 8 slices, cooked and crumbled
• 1 tablespoon vegetable oil
• 1 large red onion diced (about 1 3/4 cups)
• 1 large red bell pepper diced (about 1 1/2 cups)
• 1 pound lean ground beef
• 1 1/2 teaspoons chili powder
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cumin
• 1 16 ounce marinara sauce (2 cups) (2 cups)
• 1 cup barbecue sauce
• 1 14 ounce fire-roasted diced tomatoes
• 1 7 ounce diced green chiles
• 1 15 ounce whole-milk ricotta cheese (about 2 cups), divided
• Chopped fresh cilantro leaves for garnish (optional)

Instructions

• Place 15 dried lasagna noodles in a 9×13-inch baking dish, cover with very hot tap water, and let soak for 20 minutes, stirring occasionally to separate any stuck noodles.
• Drain, wipe the dish dry, and spray with cooking spray.
• Cook the bacon until crisp, then crumble and set aside.
• Shred the sharp cheddar and Monterey Jack and combine.
• Heat 1 tablespoon vegetable oil in a large skillet or Dutch oven until it shimmers.
• Add the red onion and bell pepper; and cook for about 5 minutes until softened.
• Add lean ground beef and the seasonings. Cook for about 8 minutes, breaking meat into bite-sized pieces, then stir in the crumbled bacon during the final minute.
• Stir in the marinara sauce, barbecue sauce, fire-roasted diced tomatoes (with juices), and diced green chiles (with juices).
• Bring to a simmer, then turn off the heat.
• Spread ¾ cup meat sauce in the baking dish.
• Top with 5 noodles (break to fit).
• Dollop and spread half (1 cup) of the ricotta, then about 3 cups meat sauce, then 1 cup shredded cheese. Repeat the layering.
• Finish with the last 5 noodles, the remaining meat sauce, and the rest of the shredded cheese.
• Bake uncovered at 350°F for 30-40 minutes, until noodles are tender, cheese melted, and sauce bubbling.
• Let the lasagna cool 20 minutes before serving.
• Garnish with chopped fresh cilantro if desired.

Video

Notes

Sandy’s tips:

• Storage: Store leftover cowboy lasagna in an airtight container in the fridge for up to 3 days. Reheat individual servings of your leftover lasagna in the microwave just until warmed through.  
• Make-ahead: To make this cowboy lasagna ahead, assemble the lasagna as directed in the recipe instructions and cover the entire pan with foil. Freeze it for up to 3 months. When ready to bake, allow the frozen lasagna to thaw overnight in the fridge. Remove the outer layer of foil (keeping the top foil covering) and bake the lasagna. You will need to add an extra 10-15 minutes to the bake time to account for the chilled temperature of the lasagna. 
• Bake from frozen: If you don’t want to wait for your frozen unbaked lasagna to first thaw in the fridge, add it straight to the oven and add an extra 30-40 minutes to the baking time.

Nutrition

Calories: 560kcal | Carbohydrates: 46g | Protein: 29g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 86mg | Sodium: 943mg | Potassium: 448mg | Fiber: 2g | Sugar: 12g | Vitamin A: 939IU | Vitamin C: 16mg | Calcium: 359mg | Iron: 2mg

The post Cowboy Lasagna appeared first on Reluctant Entertainer.

There’s nothing quite like a good pasta salad in the summer. It’s the ideal side dish for a cookout, effortlessly complementing whatever you’re grilling. And since it’s made for a crowd, you can prepare a big batch in advance and have it waiting when your guests arrive.

The post Summer Orzo Salad With Burrata appeared first on Reluctant Entertainer.

From creamy cold dips to warm, cheesy favorites, these 30 summer dip recipes are perfect for entertaining all season long. Easy, crowd-pleasing, and made for sharing! Many of these summer dips can be made ahead of time, letting the flavors meld and intensify in the fridge overnight, while others come together in mere minutes, perfect for when guests are walking through the door. 

The post 30 Sizzling Summer Dip Recipes appeared first on Reluctant Entertainer.

What sets this berry coffee cake apart is its irresistible cracked topping. The secret? Sprinkle sugar over the batter, then pour boiling water over the entire surface. As the cake bakes, the topping transforms into a slightly golden, crackled crust that’s so crisp and tempting, you’ll want to dig in the moment it comes out of the oven.

The post Berry Coffee Cake appeared first on Reluctant Entertainer.

Unlike traditional Caprese salads that rely on large slices of mozzarella and tomatoes, this Caprese tortellini pasta salad recipe uses bite-sized mozzarella pearls and cherry tomatoes, so every forkful gets a little bit of everything. The baby spinach adds a subtle earthy note and extra color, while the honey in the dressing balances the tang of balsamic vinegar perfectly. 

The post Caprese Tortellini Pasta Salad appeared first on Reluctant Entertainer.

This leafy green salad comes together so effortlessly, making it the perfect side for everything from rich pastas to hearty grilled meats. Add torn burrata, juicy cherry tomatoes, and sweet strawberries, and it instantly becomes more than just a simple arugula salad – elegant enough for an impressive holiday feast or a summer gathering with friends.

The post Arugula Burrata Salad (with Honey Lemon Dressing) appeared first on Reluctant Entertainer.

Whether you’re looking for make-ahead dishes, effortless boards and platters loaded with fresh berries and store-bought bites, or the satisfaction of home-grilled meals, you’ll find plenty of crowd-pleasers right here. Many of these recipes are perfect for any summer entertaining – with red, white and blue (berries!), and fun ideas for serving.

The post 50+ Memorial Day Weekend Recipes appeared first on Reluctant Entertainer.

As a no-bake recipe, this berry delight will free up oven space for other summer party cooking. Since it needs to chill for at least 4 hours to set properly, it’s ideal for making ahead. The fresh blueberries and gelatin topping provides a simple and fun way to turn this layered dessert into the ideal red, white, and blue treat that’s perfect for all your patriotic celebrations.  

The post Berry Delight appeared first on Reluctant Entertainer.

Made with soft Boursin instead of cream cheese, this dill pickle cheese ball recipe comes together in minutes, chills until firm, and rolls up in a crunchy pecan-bacon crust for an instant crowd-pleasing snack and appetizer. 

We think of this appetizer as a special one for the holidays, like 4th of July, Memorial Day or any poolside or summer party! Everyone loves a tasty cheese ball!

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