BLTA Wedge Salad

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  • 1 large head iceberg lettuce
  • Blue cheese dressing to taste
  • 2 medium tomatoes, diced
  • 8 slices bacon, cooked until crisp, crumbled
  • 1/2 cup crumbled blue cheese
  • 2 avocadoes, diced
  • 2 green onions or green garlic stalks, thinly sliced


Trim lettuce and remove outer leaves, leaving core intact.
Cut into 8 wedges.
Place each wedge on a plate and top with blue cheese dressing.
Divide remaining ingredients evenly and sprinkle over tops of salads.
Serve immediately.

Recipe from Central Market Mill Creek - Culinary Resource Center
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