Recipe by Amy Grossi. See my blog post about this event here.
Mini Blue Cheese Wedge Salads
- 1 head iceburg lettuce
- 1/2 cup crumbled cooked bacon
- 1/3 cup crumbled blue cheese
- 2 green onions, chopped
- 1 medium tomato, diced small
- blue cheese dressing (Amy favorite is Bolthouse Yogurt Blue Cheese dressing)
Core the end of the iceberg, then chop in half lengthwise. Cut each half into 4 wedges.
Arrange on a platter and drizzle with dressing.
Sprinkle remaining toppings over lettuce wedges and serve. Enjoy!