WEDGE SALAD~From StoneGable's Kitchen

1 head iceburg lettuce
6 oz. good sharp cheddar cheese, grated
8 slices bacon
1 tomato, chopped
2 green onions, chopped
Bleu Cheese dressing- follows

Preheat over to 425. Put bacon on a sheet pan with a rim. Bake for 15-20 minutes until crispy. Put bacon on paper towel to drain and when cool, crumble.

Rinse and dry lettuce. Take out core. Cut into 4 wedges. (I cut them into 6 and save 2 wedges for taco's)
To assemble. Put wedge on plate. Top with bleu cheese dressing. Sprinkly with cheese then bacon and finally tomato and green onion. Yummy!
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