Blue Cheese Wedge Recipe

Time20m

Serves2

Baby iceberg, blue cheese dressing, cherry tomatoes, bacon, gorgonzola crumbles

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Ingredients

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1
Prepare the lettuce
Remove any damaged outer leaves from the baby iceberg lettuce. Rinse under cold water to clean and pat dry with paper towels. Cut the head of lettuce into quarters, forming wedges.
2
Prepare the bacon
In a skillet over medium heat, cook the bacon slices until crispy, about 5-7 minutes. Remove from the skillet and place on paper towels to drain excess grease. Once cooled, crumble the bacon into small pieces.
3
Prepare the cherry tomatoes
Rinse the cherry tomatoes under cold water and slice them in half.

4
Assemble the salad
On a serving plate, place one wedge of baby iceberg lettuce. Drizzle the blue cheese dressing generously over the wedge.
5
Add toppings
Sprinkle the halved cherry tomatoes and crumbled bacon over the dressed wedge. Finally, add a generous amount of gorgonzola crumbles on top.