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Stuffed Iceberg Lettuce

Farm.Fares's picture
Ingredients
  Iceberg lettuce head 1 Medium
  Cream cheese 6 Ounce (At Room Temperature, 4 Sticks, Two 3 Ounce Each Packages)
  Crumbled blue cheese 1⁄3 Cup (5.33 tbs)
  Mayonnaise 1⁄4 Cup (4 tbs)
  Minced green pepper 2 Tablespoon
  Minced onion 2 Tablespoon
  Chopped chives 2 Tablespoon
  Finely chopped walnuts 2 Tablespoon
  Worcestershire sauce 1 Teaspoon
  Tabasco 1 Dash
  Sliced tomatoes 2
Directions

Core the lettuce and carefully hollow out the center leaving a shell about 1 inch thick.
Wash and drain the lettuce thoroughly and dry on paper towels.
Beat together the cream cheese, blue cheese and mayonnaise until smooth.
Beat in the green pepper, onion, chives, walnuts, Worcestershire sauce and the Tabasco.
Mix thoroughly.
Fill the lettuce shell with the mixture.
Wrap the lettuce first in wet paper towels and then in foil; tie it with string to keep it in shape.
Chill for 2 hours or more.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Dish: 
Stuffing, Salad
Restriction: 
Vegetarian
Ingredient: 
Cheese
Interest: 
Gourmet
Preparation Time: 
40 Minutes
Servings: 
4

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