Easter Wedge Salad Board
Feeds 12
Made on the 12x24” Big Board
Use a larger 12x36” board for 16-20 servings and double all the ingredients.
Use small colored bowls for the season. We used baby pink, yellow, blue, and green bowls for Easter.
Ingredients
- 3 heads iceberg lettuce, cut into 4 pieces
- 6 pieces cooked thick-cut bacon, chopped
- 1-2 cups cherry tomatoes, halved
- 4-6 oz blue cheese, we love Rogue Creamery’s Oregon Blue
- ¾ cup pitted Kalamata olives, halved
- 1 orange or yellow bell pepper, diced
- 1-2 cups Thousand Island Dressing, make my homemade recipe
- Fresh chives
- Breadsticks
Instructions
- On a food board with a raised edge (so the food stays on), lay down the sliced iceberg lettuce wedges in 3 rows.
- In between the rows, fill in with small bowls of bacon, olives, blue cheese, and dressing.
- Fill in open areas with breadsticks, tomatoes, and diced bell peppers.
- Add serving tongs and ENJOY!
Notes
Use a larger 12x36” board for 16-20 servings and double all the ingredients.
Use small colored bowls for the season. We used baby pink, yellow, blue, and green bowls for Easter.
Use small colored bowls for the season. We used baby pink, yellow, blue, and green bowls for Easter.