Ingredients

2 heads iceberg lettuce

3/4 cup bacon bits

1/4 cup egg hard boiled and chopped

1/4 cup blue cheese

1 1/2 cups Morton’s Blue Cheese Dressing

Preparation

  1. Strike bottom of lettuce head on a flat surface to loosen core. Pull core out. Place lettuce head on cutting board and slice from top to bottom. Remove approximately one inch off each side, depending on the size of the head. Slice two 2-inch thick slices from center of head. Repeat with second head.

  2. Ladle dressing across wedge so that it runs over one side. In this order sprinkle: bacon bits, chopped egg, chopped tomatoes, and blue cheese over the top of the salad.