Wedge Salad (Steakhouse Copycat)

Ingredients

• 4 slices thick-cut bacon
• 1 large head iceberg lettuce
• 1 cup blue cheese dressing (or more as desired)
• 1 cup cherry tomatoes (quartered)
• ¼ cup finely diced red onion
• ¼ cup blue cheese crumbles
• 2 tablespoons finely chopped fresh chives
• freshly ground black pepper (to taste)

Steps

1. 1

   Cook the bacon. In a skillet over medium-low heat, cook the bacon until crispy. Transfer to a paper towel-lined plate and crumble once cooled.

2. 2

   Prepare the lettuce. Remove any wilted outer leaves from the iceberg lettuce. Slice the head in half through the core, then cut each half into wedges. With each wedge sitting with the pointy end up, remove the top layer of inner leaves, to make a small cavity for the dressing and toppings (this allows your toppings to stay on top!)

3. 3

   Assemble the salad. Place each wedge on a plate and spoon the blue cheese dressing generously over the top. Pro tip: I love to get extra dressing under some of those top layers. Sprinkle it with bacon, tomatoes, red onion, blue cheese crumbles, chives, and black pepper.