Wedge Salad Platter for a Crowd

A super easy to make salad with fresh bleu cheese, bacon and egg crumbles!

Servings: 8

  • 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

  1. 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
  2. Slice both heads of lettuce into 4 equal size portions for a total of 8 wedges and place on tray.
  3. Sprinkle with blue cheese dressing, bacon, eggs and cheese crumbles.  Add an additional bowl of dressing in the center.

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