A few years ago we dropped my sister off for year one at her university of choice. After unloading our van into her residence room and taking her to the grocery store to stock her fridge, we opted to take her for one "last meal" before having to sustain herself on cafeteria food and whatever she made for herself with her toaster oven, microwave, and hotplate.
We chose a well-known steak restaurant and proceeded to order large meals with appetizers including this amazing salad I knew would be super easy to reproduce — Canned Soup Mom style!
Whether you're having a fancy dinner party or a laid back BBQ this salad that needs both a fork and knife to eat is impressive to look at but so easy to assemble you'll think your taste buds are deceiving you.
1 iceberg lettuce, washed
1 pint cherry or grape tomatoes, washed and quartered
1 pepper (red, yellow or orange are the most fun), washed and sliced into small pieces
10-12 slices of cucumber, quartered
6-8 slices of bacon, cooked and crumbled
1 cup blue cheese, crumbled
Desired amount of Ranch salad dressing (I used Kraft Rancher's Choice)
Slice lettuce lengthwise into quarters or 6 wedges (depending on size of lettuce and amount of salads desired.
Place each wedge on individual serving dishes and top with equal amounts of tomatoes, pepper, and cucumber.
Then add equal amounts of bacon and blue cheese and drizzle desired amount of salad dressing.
Serve immediately and enjoy!