Mini BLT Wedge Salads
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
16 wedges
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Course
Main Course, Salad, Appetizer
Mini BLT Wedge Salads
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These mini salads with crisp bacon bits are perfect for easy serving, and miniature food always tastes better!
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Ingredients
- 4 egg large
- 4 lices Oscar Mayer™ Bacon diced
- 1 iceberg lettuce head
- ½ cup KRAFT® Classic Ranch Dressing
- 2 Roma tomato diced
- ½ cup blue cheese crumbled
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing; set aside.
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
- Cut lettuce in half right through the middle, then cut the halves into four wedges each. Cut each wedge in half. Repeat with remaining lettuce to make 16 wedges.
- Top each wedge with Ranch dressing, tomatoes, blue cheese, bacon and eggs; season with salt and pepper, to taste.
- Serve immediately.
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