BLT Iceberg Wedge


  • 1 head Tanimura & Antle® Iceberg Lettuce
  • ¾ cup ranch dressing
  • 1 cup chopped tomato
  • 6 strips bacon, cooked, crumbled
  • Croutons or Crostini (optional)

1. Core lettuce; rinse and drain well. Cut into 6 wedges. 2. Spoon dressing over wedges, as desired. Top with tomato, bacon and croutons.

View full recipe at SpringPad


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