On Line Cookbook

Iceberg Salad with Creamy Cooked Salad Dressing

Recipe Information
A crisp cold wedge of Iceberg Lettuce and cooked dressing is Americana to the Max!


Serves/Makes:6 or more

  • Salad Ingredients:
  • 1 large head Iceberg Lettuce
  • Salad Dressing Ingredients:
  • 2 tbsp (30 ml) sugar
  • 1/8 tsp (1 ml) salt
  • 2 tbsp (30 ml) apple cider vinegar
  • 2 tbsp (30 ml) pineapple syrup (sugared juice)
  • 3 egg yolks, slightly beaten
  • 1 tbsp (15 ml) butter
  • 1 cup (225 ml) chilled whipping cream, whipped
  • Salad Directions:
  • Core head of lettuce and rinse and drain carefully to keep it all together.
  • Cut the head in half and then in wedge sections to make 3-4 wedges per side of the head, use more heads if it is too small to do this.
  • Place each wedge on a salad/bread plate and pour from a large spoon the Creamy Cooked Dressing.
  • Salad Dressing Directions:
  • Mix sugar and salt in a heavy saucepan.
  • Stir in the vinegar and pineapple syrup.
  • Bring to a boil constantly stirring.
  • Stir about 2 tbsp (30 ml) of the hot mixtue into the egg yolks until blended.
  • Immediately, blend this egg yolk mixture into the mixture in the saucepan.
  • Cook and stir until slightly thickened.
  • Remove from the heat; blend in the butter.
  • Cool and chill.
  • Blend chilled mixture into whipped cream.
  • Cover and refrigerate until ready to use.
Before Kraft, Seven Seas, and Hidden Valley Dressings, this was a staple in most American homes. It was even served over gelatin salads and used over cold meat and cheese salads too. Try it over a big salad of leftover turkey, some cheese, lots of greens and a mix of veggies and some added nuts, grapes and pineapple for a truly outstanding "Chef Salad".