This loaded wedge salad features iceberg lettuce topped with blue cheese dressing, red onion, tomatoes, bacon, blue cheese crumbles, and pecans. It's easier to make than you think!
- 2 roma tomatoes, diced
- 1 red onion, diced
- 1/2 cup real bacon pieces
- 1/2 cup blue cheese crumbles
- 1/2 cup pecan pieces
- 1 head iceberg lettuce, outer leaves discarded, quartered lengthwise so each quarter hold together
- 1 bottle Blue cheese dressing
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Arrange iceberg wedges on individual salad plates; drizzle dressing over each. Sprinkle tomatoes, onion, bacon, blue cheese crumbles, and pecan pieces evenly over each wedge. Serve immediately.
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Optional preparation: Place diced tomatoes in a fine-mesh strainer over a small bowl and sprinkle with kosher salt. Toss to combine. Place onion in a small bowl and add enough white wine vinegar to cover. Let both stand for 10 minutes. Place wedges on salad plates; drizzle dressing over each. Drain quick-pickled onions and sprinkle over wedges along with diced tomatoes and remaining toppings. (Salting the tomatoes drains excess water and concentrates flavor. Quick-pickling onion reduces its strong taste and brightens the color.)
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