Ingredients
Instructions
- Wash and core iceberg lettuce, then cut into wedges by halving first and cutting into thirds or halves again, depending on size.
- Place curved side down on plate.
- Top with blue cheese dressing then garnish with blue cheese crumbles, tomatoes, and candied bacon crumbles. Serve and enjoy.
Notes
- For the best texture, chill the iceberg lettuce wedge before slicing and serve the salad cold.
- Dressing swap: use ranch dressing in place of blue cheese dressing if preferred.
- Keep it crisp: chop the candied bacon just before serving so it stays crisp.
- Prep Time: 15 minutes
Nutrition
- Serving Size: 1/4 wedge
- Calories: 124
- Sugar: 4.7 g
- Sodium: 328.1 mg
- Fat: 8.3 g
- Carbohydrates: 8.3 g
- Protein: 5 g
- Cholesterol: 16.1 mg