I never tire of a wedge, its just a classic and lets be honest what's not to love about blue cheese and bacon!
This came to be when I had some leftover avocado dressing and the only lettuce I had was iceberg. It's now become one of our favorites.
You could easily top this with some grilled shrimp or chicken and have a complete meal.
I love to add my "crouton bark" it looks fancy, but is so easy and is addictingly yummy!
I have to say this stuff is also amazing laid on a the counter in a whole piece for people to break off and eat with a cocktail.
Southwest Wedge Salad W/ Avocoado Dressing
1 head iceberg lettuce cleaned, dried and cut into 4 wedges
1 cup corn ( in the winter I use the frozen roasted corn from trader joes just microwave for a sec or let it sit on the counter until its defrosted)
1 cup cherry tomatoes halved
6 slices of thick cut bacon cooked and crumbled
1 cup black beans drained
Split evenly among four plates
1/2 pitted and peeled avocado
1 1/2 TB Lime Juice
1 1/2 TB Vinegar
2 TB fresh cilantro
1 garlic clove smashed
2 TB plain yogurt
2/3 cup olive oil
Salt and pepper
Put all ingredients in a blender or food processor and process until smooth, with the machine running drizzle in oil to emulsify.
Taste for additional salt or pepper.
Crouton and Cheese Bark
4 cups plain croutons, store bought or homemade. (The plain ones used for stuffing are awesome here because they're so light in texture)
3 cups cheese of your choice
1 cup grated parmesan cheese
everything but the bagel seasoning or any seasoning of your choice.
Pre heat oven to 400
Line a baking sheet with parchment and spray with olive oil spray.
lay out croutons with space between them.
Cover with cheeses letting the cheese fall around the edges and in the open spaces, this is what will create your "bark"
Sprinkle liberally with seasoning and bake untouched about 12 minutes until cheese is golden brown.
Let cool and break into chunks.