Wedge Salad Platter for a Crowd
A super easy to make salad with fresh bleu cheese, bacon and egg crumbles!
INGREDIENTS:
INSTRUCTIONS:
INGREDIENTS:
- 2 heads of iceberg lettuce look for light weight heads
- 4 ounces blue cheese crumbled
- 1 cup chopped cooked bacon
- 3 boiled eggs see below for perfect boiled egg instructions
- 1 1/2 cups store bought blue cheese dressing
INSTRUCTIONS:
- Boil eggs: Put eggs in large sauce pan. Fill with cool water about an inch higher than the egg. (Add 1 tablespoon vinegar which will make them easier to peel). Bring to boil. Remove from heat, cover pan and let sit for 10 minutes for a perfect medium hard boiled egg. Remove eggs to a pan of cool water to stop cooking process. Peel when cool
- Slice both heads of lettuce into 4 equal size portions for a total of 8 wedges and place on tray.
- Sprinkle with blue cheese dressing, bacon, eggs and cheese crumbles. Add an additional bowl of dressing in the center.