Iceberg Wedge Salad



Servings: 4


1 head iceberg lettuce
6 slices bacon, crisp-cooked and halved
3 carrots, thinly bias-sliced
2 green onions, chopped
6 radishes, sliced and/or chopped
¼ cup olive oil
¼ cup red wine vinegar
3 cloves garlic, mashed
¼ teaspoon salt
¼ teaspoon coarse ground black pepper



Trim stem from lettuce while leaving the core intact. Cut lettuce in quarters then place the wedges on individual serving plates. Arrange bacon, carrots, green onions, and radishes on and around each wedge.


In a screw-top jar combine olive oil, vinegar, garlic, salt, and pepper. Cover tightly and shake until combined. Immediately drizzle over salad.


NUTRITION Per serving: 232 kcal cal., 19 g fat (4 g sat. fat, 2 g polyunsaturated fat, 12 g monounsatured fat), 13 mg chol., 473 mg sodium, 10 g carb., 3 g fiber, 5 g sugar, 6 g pro. Percent Daily Values are based on a 2,000 calorie diet


Enjoy your meal!



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