Make The Dressing
Mix all of the dressing ingredients together in a mixing bowl.
Throw the dressing in the fridge until you're ready to use it. I will suggest making it at least 4 hours before you're ready to eat. The flavors will develop and the dressing will be tastier if you give it a little time.
Arrange The Salad
For the base, I start with the quartered iceberg lettuce. Add halved cherry tomatoes and finely diced red onion. Sprinkle with the bacon.
Dollop the blue cheese dressing over the top, add a little flakey sea salt and cracked black pepper.
Lightly drizzle the wedge salad with the balsamic vinegar.
Enjoy!
Serving: 1serving | Calories: 539kcal | Carbohydrates: 4g | Protein: 11g | Fat: 53g | Saturated Fat: 16g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 77mg | Sodium: 781mg | Potassium: 245mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 375IU | Vitamin C: 3mg | Calcium: 115mg | Iron: 1mg