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Mini BLT Wedge Salads
These mini salads with crisp bacon bits are perfect for easy serving, and miniature food always tastes better!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
16
wedges
Course:
Main Course, Salad, Appetizer
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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