Classic Iceberg Wedge
Cuisine: American
Author: Kitchens
Prep time: 25 mins
Total time: 25 mins
This salad is so adaptable that it may be served as a salad course, appetizer or main course, perfect for luncheon. Pairs well with a dry, crisp, slightly fruity white wine.
  • 1 head iceberg lettuce (may substitute Boston or Bibb lettuce), trimmed
  • a premium or homemade blue cheese dressing (we used Marie's thinned with a little buttermilk)
  • 1/4 pound cooked bacon, golden brown, drained, cooled and crumbled
  • grape tomatoes (some cut in half, lengthwise)
  1. Cut the lettuce into wedges and trim the cores (do not remove completely). Arrange on a serving platter.
  2. Drizzle the blue cheese dressing over the the wedges but do not smother them.
  3. Sprinkle the crumbled bacon over the top. (Do not use artificial bacon. If vegetarian, omit.)
  4. Scatter a few tomatoes around the plate.
  5. Serve immediately.
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