Russian Wedge Salad

• 6 slices bacon
• 1 head iceberg lettuce, cut into 6 wedges
• 1 tomato, chopped
• 1 cup mayonnaise
• 1 clove garlic
• 1 tablespoon minced red onion
• 1 tablespoon sweet pickle relish
• 1 tablespoon ketchup
• 1 tablespoon sweet chili sauce
• 2 hard-boiled eggs
• Kosher salt and freshly ground black pepper

1. Make the salad: Preheat the oven to 375 degrees F. Put the bacon on a baking rack set in a rimmed baking sheet and bake until crispy, 10 to 15 minutes.
2. Cool, then crumble.
3. Meanwhile, make the Russian dressing: Pulse the mayonnaise, garlic, red onion, pickle relish, ketchup and chili sauce in a food processor until slightly smooth.
4. Add the eggs and pulse a few more times until combined.
5. Season with salt and pepper.
6. Divide the iceberg wedges among 6 salad plates, spoon the Russian dressing over the tops, then garnish with crumbled bacon and chopped tomato.

bacon, wedges, tomato, mayonnaise, clove garlic, red onion, sweet pickle, ketchup, sweet chili sauce, eggs, kosher salt

Taken from www.foodnetwork.com/recipes/nancy-fuller/russian-wedge-salad.html (may not work)