Busy weekend! I’m just popping in because I wanted to show you what one of our dinner components was; if you make this all the time then please just humor me and tell me what a cooking genius I am anyway…
Tonight I made marinated London broil, twice-baked potatoes, and this.
It’s an iceberg wedge salad, which I had for the first time at one of our favorite steakhouses a couple of years ago, and it changed my life. Okay, that’s exaggerating a little bit. Sue me.
Anyway, if you’re interested in making this, I’m going to tell you how I did it.
Core and wash a head of iceberg lettuce. Shake as much of the water out of it as possible; let it drain a little more while you do the next couple of steps.
Fry up some bacon (I used turkey bacon, in case you were wondering) and put it between two paper towels to get the excess grease off. After it cools, crumble it.
Quarter (or halve, if they’re that small) a bunch of grape-sized tomatoes and chop up some green onion.
Cut the head of lettuce into quarters and put one quarter, chopped side up, on each of four plates.
Pour bleu cheese salad dressing on top of it (I used Fat-free), and then sprinkle the bacon, onion, and tomatoes over that. Sprinkle a little bit of pepper on it, and Voila’: a salad that could change your life! Enjoy!
Now back to my family. Thanks for your time and attention.