ICEBERG LETTUCE · CREAMY DRESSING · BLUE CHEESE · BACON · CHIVES
A steakhouse favorite, right at your house. Cut a head of iceberg in half, top to bottom, and cut each half into wedges. Remove the stem part from each wedge, rinse, and drain well (so you don’t end up with watery dressing on your plate). Plate the wedges and douse each one with your favorite dressing. Top with crumbled blue cheese (or feta), crispy bacon, and chopped chives, restaurant style. No reservations needed.
(When in doubt, add salt and/or pepper.)
~ 1g net carbs per cup raw iceberg