The Wedge

By carol gorman

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Ingredients

• 2 heart of romaine, quartered lengthwise and cores removed
• 1/4 cup chopped fresh chives
• 2 slices cooked bacon, crumbled
• 2 ounces crumbled blue cheese
• 1/2 cup Buttermilk Ranch Dressing, (recipe follows)

Preparation

Step 1

Place 2 romaine quarters on each of 4 salad plates. Sprinkle with chives, bacon and blue cheese. Drizzle with Buttermilk Ranch Dressing.