Prep Time 20 minutes minutes
Total Time 20 minutes minutes
Remove the outer leaves of the head of iceberg lettuce. Wash, dry, and cut the lettuce into 4 wedges, removing the stem.
Plate the salad wedges, then top with blue cheese dressing, cherry tomatoes, diced red onion, crispy bacon, and crumbled blue cheese.
Serve immediately, or refridgerate for up to an hour to serve chilled.
- Make homemade blue cheese dressing using my easy recipe! Store-bought dressing will work too.
- Add other ingredients. The ingredients here are the classics, but you can dress this salad up with a drizzle of red wine viniagrette, crunchy croutons, or your favorite fresh veggies.
- To make smaller wedges, carefully cut each quarter of the iceberg in half.
- To store: Keep the prepared salad in the refrigerator for up to an hour before serving. You can prep ahead by getting all the ingredients ready, and then assembling just before serving.
Calories: 130kcal | Carbohydrates: 5g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 454mg | Potassium: 191mg | Fiber: 1g | Sugar: 3g | Vitamin A: 469IU | Vitamin C: 7mg | Calcium: 66mg | Iron: 1mg