- 1-2 heads iceberg lettuce
- 3 tomatoes chopped
- Small bag sliced red cabbage
- 1 large cucumber diced
- 1/2 cup fresh diced green pepper
- 1/2 cup diced black olives (no Pitts )
- 1/2 cup diced fresh mushroom
- 1 carrot shredded then chopped
- 1lb bacon cooked crisp cut into 1in. Pieces
- 1/2 to 1 cup blue cheese crumbles
Wash and dry lettuce finely chop and put in large bowl.
Add all your chopped vegetables to bowl with lettuce and toss to combine well.
Add bacon pieces then blu cheese crumble to top of salad
Serve with balsamic vinaigrette on the side
Tips: keep all ingredients nice and cold serve on refrigerated plates.
Add grilled chicken breast to make a great lunch or dinner entre
1500 McMullen Booth Rd. (Near Publix corner of 590 and McMullen) 727.723.9777