Wedge Salad Stacks

Wedge Salad Stacks
Makes 16
Prep 15 m
Microwave 3 m



  1. 1 of 1 Cut bacon slices into quarters (32 pieces total). Stack on layers of paper towels and microwave 3 minutes until cooked but still pliable. Cut a 1-inch slice from a head of iceberg lettuce. Cut slice crosswise into 1-inch squares (you'll need a total of 16 squares, so you may have to cut another slice from the head of lettuce). Using 6-inch bamboo skewers, begin making stacks: On each skewer, slide 1 lettuce square, 2 bacon pieces and half a grape tomato. Place on a platter and drizzle stacks with a few tablespoons bottled blue cheese salad dressing. Sprinkle with crumbled blue cheese (if desired). Serve alongside 1/3 cup additional bottled dressing for dipping.
Nutrition Information for Wedge Salad Stacks
Servings Per Recipe: 16
Per Serving: 2 g sat. fat, 202 mg sodium, 9 mg chol., 3 g pro., 7 g Fat, total, 0 g fiber, 80 kcal cal., 1 g carb.