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Restaurant Style Crispy Iceberg Salad

A refreshing and crunchy salad featuring layers of crispy iceberg lettuce and vibrant cherry tomatoes, topped with creamy ranch dressing and crispy bits.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1 head iceberg lettuce Remove outer leaves if wilted.
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/2 medium red onion, thinly sliced
  • 1/4 cup crumbled cheese (Halal-friendly substitute, such as feta) Ensure cheese is Halal-approved.
  • 1/4 cup crispy bits Check for Halal sources.
  • 1/4 cup ranch dressing Use alternative dressing if preferred.
  • to taste Salt and pepper

Method
 

Preparation
  1. Prepare the Iceberg Lettuce: Remove outer leaves if wilted, cut into quarters, chop into bite-sized pieces, rinse and dry.
  2. Chop the Veggies: Halve cherry tomatoes, dice cucumber, and thinly slice red onion.
Assembly
  1. In a large salad bowl, combine the chopped lettuce, halved cherry tomatoes, diced cucumber, and sliced red onion.
  2. Gently fold in cheese and crispy bits.
  3. Drizzle ranch dressing over the salad, sprinkle with salt and pepper to taste, and gently toss to combine.
  4. Serve immediately for the freshest taste.

Notes

For substitutions, consider Halal-friendly cheese options and dressings. Prepare just before serving for optimal freshness. Avoid cutting lettuce too early to maintain crispness. Store leftovers in an airtight container and consume within 2-3 days.