Mini BLT Wedge Salads
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
0 out of 5 stars
(0)
Ingredients
16 wedges
- 4 large eggs
- 4 slices Oscar Mayer™ Bacon, diced
- 1 head iceberg lettuce
- ½ cup KRAFT® Classic Ranch Dressing
- 2 Roma tomatoes, diced
- ½ cup crumbled blue cheese
- Kosher salt and freshly ground black pepper, to taste
How would you rate this recipe?
Preparation
Step 1
Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing; set aside.
Step 2
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
Step 3
Cut lettuce in half right through the middle, then cut the halves into four wedges each. Cut each wedge in half. Repeat with remaining lettuce to make 16 wedges.
Step 4
Top each wedge with Ranch dressing, tomatoes, blue cheese, bacon and eggs; season with salt and pepper, to taste.
Step 5
Serve immediately.
Step 6
Save recipe for the next time?
Chef's notes
This post is sponsored by Kraft®. All opinions expressed are my own.
