12/21/2015 Wedge Salad
Recipe Courtesy of Cindy Schumacher
1 head iceberg lettuce, cut into wedges
½ cup red onion, slivered
8 slices cooked bacon, fried and crumbled
1 cup tomatoes chopped
½ cup bleu cheese, crumbled
½ cup pecan pieces, toasted
Helen’s California Kitchen Bleu Cheese Dressing:
1 30 ounce jar Hellman’s Mayonnaise
8 ounces bleu cheese
1½ tsp. garlic powder
1 tsp. white pepper
Milk to desired consistency (approx. ¼ cup)
Can assemble salad on individual plates or serve topping ingredients for guests to assemble themselves.
For dressing, combine all ingredients.