Iceberg Lettuce Head Salad with Oven Dried Tomatoes and Gorgonzola Dressing

April 15, 2010

Oven Dried Tomatoes

(prepare well ahead of serving)


  • 2 Pints of cherry tomatoes sliced in half
  • Salt and pepper to taste


  1. Preheat oven to 200 degrees.
  2. On a small sheet tray, place seasoned tomatoes with the sliced side up and bake in oven around 3 hours or until the tomatoes look like sun-dried tomatoes.

Gorgonzola Dressing

(can be refrigerated)


1 Cup mayonnaise

½ Cup buttermilk

½ Cup sour cream

½ Teaspoon onion powder

½ Teaspoon garlic powder

¾ Teaspoon fresh lemon juice

1 Teaspoon chopped chives

1 Teaspoon chopped flat-leaf parsley

1 Teaspoon chopped mint

1 ½ Cups of high quality Gorgonzola or bleu cheese

Salt and pepper to taste


Mix all ingredients with a whisk in a mixing bowl until dressing is slightly chunky and creamy.

Salad Directions

Arrange sliced sections of lettuce on a serving platter. Scatter dried tomatoes over the lettuce. Liberally drizzle Gorgonzola dressing over the lettuce. Top with your favorite croutons and bits of crispy bacon.

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