Behind the Recipes

Iceberg Wedge Salad by Divya Gugnani

Makes 4 servings

INGREDIENTS:

1 head of Iceberg lettuce, cut into fourths
4 strips of bacon, cooked
3 Tablespoons crumbled blue cheese
1/2 Cup cherry tomatoes, halved
ranch salad dressing

PREPARATION:

1. Place 1/4 of the head of iceberg lettuce on each plate.

2. Top with chopped bacon (1 slice per plate), crumbled blue cheese and cherry tomatoes.

3. Dress with ranch dressing.

Enjoy.

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