The WEDGE Salad

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By Shannon O'Donnell

The 'Wedge Salad'--a given on steak restaurant menus throughout the 70's and 80's--is making a bit of a resurgence.  It's essentially a Cobb salad, but looks a bit fancier in terms of presentation.  My Aunt-in-law Kathi Rudy served up this version during a lovely sunset dinner on a hot summer's evening on the shores of Priest Lake, Idaho.  Wonderful with some crusty artisan bread and white wine!

The Wedge Salad

 

*  One head of iceberg lettuce, cut into 4 wedges

*  About 12 slices of bacon, cooked and chopped

*  4 hard boiled eggs, coarsely chopped

*  16 to 20 cherry tomatoes, coarsely chopped

*  1 avocado (peeled and pitted), chopped

*  1/4 red onion, diced

*  8 oz crumbled bleu cheese

*  Blue Cheese Vinaigrette to taste

*  Salt & pepper to pass

 

Directions:

 

1.  Place an iceberge wedge on each plate.

2.  Scatter bacon, eggs, tomatoes, avocado, red onion, and crumbled bleu cheese over each wedge.

3.  Top with a few drizzles of dressing and serve.

 

Serves 4.

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About Shannon

Shannon

When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.

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