With the 4th of July upon us, I was trying to think of a patriotic-themed recipe to include in this week's newsletter. The classic wedge salad came to mind--with its red tomatoes, white dressing (more on that, below), and blue cheese crumbles atop a hunk of crisp iceberg lettuce and sprinkled with crispy bacon. Yes, please! The great thing about this (and all salads) is that you can add in any number of favorite toppings such as sliced avocado, sunflower seeds, toasted almonds, croutons (always, in my opinion!) and beyond.
Ingredients:
- 1 head of iceberg lettuce
- whole or sliced grape tomatoes
- 6 slices of bacon (our bacon ends also work well for this)
- 1/2 c of blue cheese crumbles
- dressing of your choice (such as this ranch)
Directions:
- Using a knife or kitchen shears, cut ~6 slices of bacon into 1" pieces; pan-fry over low-medium heat for ~8 to 10 minutes, or until crispy. Once done, transfer to a paper-towel lined plate.
- Wash, dry, and cut the iceberg lettuce head into 4 wedges
- Top the wedge with the tomatoes, blue cheese crumbles, bacon pieces and dressing of your choice. Easy-peasy! Add any other toppings and enjoy!