INGREDIENTS 

1 head iceberg lettuce, cut into 4 wedges
1 c. grape tomatoes, halved
8 strips cooked bacon, crumbled
4 tbsp. blue cheese, crumbled
½ c. St. Elmo Vinaigrette dressing

RECIPE 

1. Cut lettuce into 4 wedges and place in a chilled vessel.
2. Right before serving dress wedge with chilled Vinaigrette.
3. Top with bacon, tomatoes and blue cheese crumbles.