- 1 head iceberg lettuce
- 1/4 cup red onion, diced
- 2 hard-boiled eggs, peeled and chopped*
- 1 cup grape tomatoes, sliced in half
- 4 bacon strips, cooked and crumbled*
- 1 cup crispy onions (found in the salad aisle)
- 1 cup Cooper® Sharp Black Pepper cheese, shredded
- peppercorn ranch dressing
- 2 avocados, peeled, pitted and sliced
- 4 grilled chicken breasts, sliced into strips (optional)*
Wedge salads have a rich history of creative reinterpretations. Burying that wedge of lettuce with indulgent toppings until you need spelunking equipment to find it again. Which is kind of the point of a wedge salad. And that’s what we’ve got going on here. Yup, there’s lettuce in there. Along with all the delicious wonder of bacon, eggs, avocado … and Cooper® Sharp Black Pepper cheese for a little extra kick in the taste buds. It’s a wedge salad any steakhouse would be awfully proud of.
Ingredients
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Directions
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Rinse lettuce thoroughly, remove the core, and remove any wilted outer leaves. Cut the head of lettuce in half, then in half again to create 4 equal wedges. Place each wedge in a wide-rimmed bowl or onto a large dinner plate.
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To each wedge add equally: red onion, chopped eggs, grape tomatoes, bacon crumbles, crispy onions, and shredded Cooper® Sharp Black Pepper cheese.
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Top each wedge salad with peppercorn ranch dressing, then garnish the plate or bowl with avocado slices and sliced chicken.