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.

For full information kindly visit laughingspatula.com.

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