RESTAURANT VS HOME — Steakhouse Wedge Salad

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INGREDIENTS

• 1 head iceberg lettuce

• 4–6 slices bacon

• 1 cup cherry tomatoes, halved

• ¼ red onion, thinly sliced

• Blue cheese dressing

• Cracked black pepper

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DIRECTIONS

1. Cut iceberg lettuce into quarters, keeping the core intact.

2. Cook bacon until crisp; slice bacon, tomatoes, and red onion.

3. Assemble wedges and drizzle with blue cheese dressing.

4. Top with bacon, tomatoes, onion, and cracked black pepper.