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Iceberg lettuce wedge



  • 1/2 each head of iceberg lettuce (11-12 ounce)
  • 2 ounce garlic vinaigrette
  • 3 ounce danish blue cheese dressing
  • 1/4 cup sliced cherry tomatoes (cherry tomatoes: ea tomato sliced into 4 slices)
  • 2 tablespoon cooked bacon (med diced)
  • 1 tablespoon toasted walnuts (rough chopped - toasted ahead of time)
  • 1 tablespoon chives - cut in 1/2 inch batons
  • 2 tablespoon danish blue cheese - crumbled
  • 2 tablespoon garlic vinaigrette
  • 1 ounce fried onions
  • Preparation

    Baking Directions:

    Peel outer leaves of a head of iceberg lettuce.

    Remove stem.

    Cut in half horizontally and place on a dinner plate.

    Top with garlic vinaigrette.

    Top with blue cheese dressing, covering most of the entire interior of the lettuce.

    In a bowl, lightly toss the cherry tomatoes, cooked bacon, toasted walnuts, chives and dry blue cheese with 2 tablespoons of garlic vinaigrette.

    Toss well and place on top of the head of iceberg .

    Top with fried onions.


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