Lettuce Wedge Recipe

Time20m

Serves2

Baby Iceberg, Benton's Bacon, Cherry Tomatoes, Blue Cheese Dressing and Crumble

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Ingredients

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1
Prepare the Lettuce
Slice the Baby Iceberg lettuce head into quarters, creating wedge shapes. Rinse under cold water and gently pat dry with paper towels.
2
Cook the Bacon
In a skillet over medium heat, cook the Benton’s bacon until crispy, about 5-7 minutes. Remove from the skillet and place on a paper towel to drain excess grease. Once cooled, crumble the bacon into small pieces.
3
Prepare the Cherry Tomatoes
Wash the cherry tomatoes and slice them in half. Set aside.

4
Assemble the Wedge
Place each wedge of iceberg lettuce on a plate. Drizzle with blue cheese dressing, ensuring to cover the top of the wedge.
5
Add Toppings
Sprinkle the crumbled blue cheese over the wedges, followed by the crispy bacon pieces and halved cherry tomatoes.
6
Serve
Serve immediately as a refreshing salad or side dish.