ICEBERG WEDGE SALAD WITH BACON, CARROTS, AND RADISHES

By curly

Ingredients

• 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
• 1/4 cup olive oil or salad oil such as canola
• 1/4 cup red wine vinegar
• 3 cloves garlic, mashed
• 1/4 tsp salt
• 1/4 tsp coarse ground black pepper

Preparation

Step 1

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.