Chopped Iceberg Wedge Salad (The Mermaid Oyster Bar)

• 1/2 cup mayonnaise (OK to sub light)
• 2 tablespoons ketchup
• 1 tablespoon horseradish
• 1 dash Worcestershire sauce
• kosher salt (I use seasoning salt or old bay seasoning)
• 6 thick strips smoked bacon, cut into 1 inch pieces
• 1 head iceberg lettuce
• 5 cherry tomatoes, halved
• 4 scallions, thinly sliced
• 1/2 cup crumbled blue cheese
• fresh ground pepper
• 1 tablespoon chopped fresh parsley

1. Make the dressing by whisking the mayo, ketchup, horseradish, Worcestershire sauce and salt to taste in a small bowl to smooth.
2. Cook the bacon in a skillet over medium heat until crisp, then transfer with a slotted spoon to a paper towel lined plate to drain.
3. Roughly chop the lettuce, then toss with some of the dressing in a serving bowl. Top with the tomatoes and scallions.
4. Scatter the bacon and cheese over the salad; season with pepper and sprinkle with the parsley.
5. Serve with more dressing on the side.

mayonnaise, ketchup, horseradish, worcestershire sauce, kosher salt, bacon, cherry tomatoes, scallions, blue cheese, fresh ground pepper, parsley

Taken from www.food.com/recipe/chopped-iceberg-wedge-salad-the-mermaid-oyster-bar-430899 (may not work)