Grilled Blt Wedge Salad With Blue Cheese Dressing

• FOR THE SALAD:
• 1 head Of Iceberg Lettuce, Cut Into 4 Wedges
• 1/2 cups Cherry Tomatoes, Halved
• 4 slices Cooked Bacon, Crumbled
• 2 Tablespoons Chives, Chopped
• FOR THE BLUE CHEESE DRESSING:
• 3/4 cups Mayonnaise
• 3/4 cups Sour Cream
• 1 Tablespoon Lemon Juice
• 1/2 cups 1% Milk
• 1/2 teaspoons Garlic Powder
• 2 teaspoons Worcestershire Sauce
• 3/4 cups Blue Cheese Crumbles
• 1-1/2 Tablespoon Chives, Chopped

1. For the salad:
2. Preheat grill. Drizzle wedges with olive oil and sprinkle with salt and pepper. Place on the grill and cook for 1-2 minutes on each side. Take off of the grill and top with tomatoes, bacon and chives.
3. Serve immediately with a drizzle of blue cheese dressing and extra blue cheese crumbles for garnish, if desired.
4. For the blue cheese dressing:
5. In a medium bowl, whisk together mayonnaise, sour cream, lemon juice, milk, garlic powder and Worcestershire sauce until combined. Stir in blue cheese and chives. Season with salt and pepper to taste.
6. Store leftovers in the fridge for up to a week.

salad, head of iceberg lettuce, cherry tomatoes, bacon, chives, mayonnaise, ube, lemon juice, milk, garlic, worcestershire sauce, crumbles, chives

Taken from tastykitchen.com/recipes/salads/grilled-blt-wedge-salad-with-blue-cheese-dressing/ (may not work)