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Stuffed Lettuce
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The dressing hides inside the lettuce in this unusual salad. Iceberg lettuce is filled with a vegetable-studded cream cheese mixture; when the head is cut into wedges, the dressing appears nestled in each piece.
Serves : 6
Ingredients :
1/4 cup chopped almonds
1 large head iceberg lettuce
2 small packages (3oz. each) cream cheese, softened 1/4 cup mayonnaise or sour cream
1 tablespoon each prepared mustard and lemon juice
Liquid hot pepper seasoning
1 cup each finely chopped celery and shredded carrots
2 tablespoons each chopped green onion (including top), green pepper, and pimento
1 can (21/4 oz.) sliced ripe olives, drained
Method :
Spread almond in a shallow pan and place in a 350°F oven for about 8 minutes or until golden; set aside. Cut out and discard lettuce core, then hollow out a fist-size pocket to hold dressing. Reserve removed lettuce for other uses; set head aside.
In a bowl, combine cream cheese, mayonnaise, mustard and lemon juice. Beat until well blended; season to taste with hot pepper seasoning. Stir in celery, carrots, onion, green pepper, pimento, olives and almonds.
Fill lettuce pocket with dressing. Place stuffed lettuce, core side down, on a serving plate; cover with plastic wrap and refrigerate for 4 to 6 hours. Cut into wedges. Serve.
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