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Wedge Salad
By Kim Adams
1 head iceberg lettuce, cut into 4 wedges
1 cup crumbled blue cheese 
1 medium tomato, sliced
1/2 red onion, sliced
1 cup blue cheese dressing
Place 2 slices of tomato in the center of each plate. Add a lettuce wedge, pointed upwards, on top of the tomato slices on each plate.  Complete by splitting the topping ingredients among the four salads, adding blue cheese, then dressing, then onion to each.