Mini BLT Wedge Salads

By rrxing

Suggested salad dressings - Ken's Vidalia Onion or Hidden Valley Tomato Bacon

Ingredients

• 4 large eggs
• 4 slices Oscar Mayer™ Bacon, diced
• 1 head iceberg lettuce
• 1/2 cup favorite salad dressing
• 2 Roma tomatoes, diced
• 1/2 cup shredded 4-cheese Mexican cheese
• Kosher salt and freshly ground black pepper, to taste

Details

Servings 16
Adapted from damndelicious.net

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.
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.
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.
Top each wedge with salad dressing, tomatoes, cheese, bacon and eggs; season with salt and pepper, to taste.
Serve immediately.