TANIMURA & ANTLE
Blue Cheese Iceberg Wedges
1 head Tanimura & Antle iceberg lettuce
1 1/2 cups blue cheese or Roquefort salad dressing
1 large red apple or red pear, cored and cubed
1/3 cup diced sharp Cheddar cheese
1/4 cup toasted walnut pieces or slivered almonds
1. Remove core and outer leaf from lettuce. Cut head into
6 wedges and place 1 wedge on each salad plate.
2. Drizzle 1/4 cup dressing over each wedge. Top with fruit, cheese and nuts. Add
more dressing if desired. Makes 6 servings.
Creative ideas:
1. For Creamy Ranch Iceberg Wedges, top with slices of cucumber, matchstick or
shredded carrots and cherry tomato halves. Drizzle with Creamy Ranch dressing.
2. For Thousand Island Iceberg Wedges, top with cherry tomato halves, sliced green
or black olives and sliced green onions. Drizzle with Thousand Island dressing.
*Brands may vary by region; substitute a similar product.
