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Stuffed Lettuce Salad
Ingredients
1 head iceberg lettuce
16 ounces cream cheese, softened
⅓ cup crumbled blue cheese
¼ cup mayonnaise
2 tablespoons finely chopped green bell pepper
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh chives
2 tablespoons chopped walnuts
1 teaspoon Worcestershire sauce
Freshly ground pepper to taste
Details
Serves: 6
Method
Hold the lettuce with the core facing down and firmly rap it against a clean work surface. Remove the core and lettuce from the center, leaving a 1½-inch-thick shell. Rinse the lettuce shell and invert onto paper towels to drain. Beat the cream cheese, blue cheese and mayonnaise together in a bowl until blended. Stir in the bell pepper, onion, chives, walnuts and Worcestershire sauce. Season with pepper. Spoon the cheese mixture into the lettuce shell. Chill, wrapped in wet paper towels and foil, for 2 hours or longer. Cut into wedges to serve.
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