One of America’s most popular salads.
Remove outside leaves and cut lettuce lengthwise into quarters. Wash one quarter for each person eating and drain. Let dry in fridge on paper towel uncovered for an hour or two.
Cut the stems off and arrange each wedge on a salad plate, ladle dressing on wedges then sprinkle with tomatoes, bacon, and green onions.
Serve with a sprinkling of blue cheese