Iceberg Salad with Ginger Dressing

Becky Luigart-Stayner; Lydia DeGaris-Pursell and Jan Gautro

This delicious iceberg salad pairs perfectly with any main dish you choose to make. We also love it with a bowl of soup. Make the dressing up to two days ahead.

Yield: 6 servings (serving size: 1 1/2 cups salad)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 66
  • Calories from fat: 37%
  • Fat: 2.7g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.9g
  • Protein: 2.1g
  • Carbohydrate: 9.8g
  • Fiber: 2.9g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 259mg
  • Calcium: 37mg


  • Dressing:
  • 1/4 cup coarsely chopped onion
  • 1 tablespoon grated peeled fresh ginger
  • 1 tablespoon finely chopped celery
  • 3 tablespoons rice vinegar
  • 2 tablespoons water
  • 1 tablespoon toasted peanut oil
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons sugar
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon miso (soybean paste)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Salad:
  • 9 cups chopped iceberg lettuce
  • 1 1/2 cups cucumber, halved lengthwise and thinly sliced
  • 3/4 cup shredded carrot
  • 3/4 cup chopped celery
  • 1/3 cup chopped onion
  • 12 cherry tomatoes, halved


  1. To prepare dressing, combine the first 12 ingredients in a blender, and process until smooth.
  2. To prepare salad, combine lettuce and remaining ingredients in a medium bowl. Drizzle dressing over salad; toss gently to coat.
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