2 small heads iceberg lettuce1 or 2 outer layers removed
1 cup (8 fluid ounces/240 ml) Blue CheeseDressing
1 medium tomatochopped into small pieces
1 pound (455 g) baconcooked and chopped into small pieces
2 tablespoons green onionsthinly sliced
1½ cups (6 ounces/170 g) Blue Cheesecrumbled
Yield: 4 servings
This delicious salad has been regaining in popularity, and for good reason. It is a classic steakhouse salad offering, and it’s very ketogenic.
2 small heads iceberg lettuce, cored, 1 or 2 outer layers removed
1 cup (8 fluid ounces/240 ml) Blue Cheese Dressing
1 pound (455 g) bacon, cooked and chopped into small pieces
1 medium tomato, diced
2 tablespoons thinly sliced green onions
1½ cups (6 ounces/170 g) crumbled blue cheese
- Chop the lettuce into 8 wedges. Place 2 wedges on each of 4 plates.
- Top the lettuce wedges on each plate with one-quarter of the dressing, bacon, tomato, green onions, and blue cheese.