Blue Cheese Wedge Salad
Blue Cheese Wedge Salad - The perfect light, crispy and refreshing lunch or dinner.
For the salad:
- 1 head iceberg lettuce, cored
- 4 strips bacon, cooked, cooled and crumbled
- 3 - 4 medium tomatoes, cut into wedges (I used Roma)
- 4 green onions, diced (green tops only)
Make dressing according to instructions, refrigerate for at least 2 hours before serving.
Remove any limp outer leaves of the lettuce head, core, wash and let drain/dry.
Cut the lettuce in half, then cut each half into quartered wedges.
Place each wedge on a plate, drizzle with the blue cheese dressing, top with a few crumbles of bacon, a sprinkling of green onions and reserved blue cheese chunks.
Add a few wedges of tomato on the side.
Grind fresh ground black pepper over the top, if desired.
Calories: 77kcal | Carbohydrates: 7g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 86mg | Potassium: 388mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1295IU | Vitamin C: 18mg | Calcium: 27mg | Iron: 1mg