Ingredients
Scale
- 1 head iceberg lettuce
- 8 tablespoons blue cheese dressing
- 3 large peeled and diced hard boiled eggs
- 8 strips cooked and crumbled bacon
- 1 large diced tomato
- 1-2 tablespoons chopped chives
- blue cheese crumbles for garnish, optional
- salt & pepper, to taste
Instructions
- Cut the head of iceberg lettuce through the core and halve down the center to create four wedges. Remove any browned outer leaves.
- Gently rinse the lettuce wedges under cool water for a few seconds, then shake off excess water and dry with paper towels.
- Refrigerate the wedges before serving for a cool and crisp texture.
- Assemble the salad on a serving platter or individual plates: start with a wedge of iceberg lettuce, add blue cheese dressing, diced hard boiled eggs, crumbled bacon, diced tomato, chopped chives, and optional blue cheese crumbles. Season with salt and pepper.
- Serve immediately with a fork and knife.
Notes
For added flavor, consider using thick-cut bacon.
Fresh chives add a nice touch but can be skipped if unavailable.
Nutrition
- Serving Size: 1 wedge
- Calories: 290
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 160mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.