The first time I had a version of this salad it was at a steakhouse, and it's not so creative name was Steakhouse Salad so I guess that's what this is. I've made mine into a dinner salad, by adding leftover grilled chicken but it's delicious without it too. I must I like this flavor combination since it's similar to a cobb salad.
The original version was made with a wedge of head lettuce and drizzled with ranch dressing with blue cheese crumbles and bacon bits, as well as a few artistically arranged cucumbers, tomatoes, and red onion slivers. The wedge of lettuce is pretty, but can be hard to cut and eat, especially if you've got your nice "going out" clothes on and are a messy eater like me. Since head lettuce doesn't have that many nutrients I don't use it. I also add more veggies instead of using them as a garnish.
Torn lettuce, I used red leaf lettuce
Blue Cheese Crumbles
Ranch Dressing, I make mine with a Hidden Valley dressing packet.
Place lettuce on plate and layer remaining ingredients. Pour dressing on top and enjoy!
Katie at A Listmaker's Life has a weekly feature during the warm weather called Saturday Salads that I'm adding this too. I ♥ salads, so if you've got one please link it up so we can all get some new recipe ideas!
This has been added to a few recipe blog parties: Tasty Tuesday at Balancing Beauty and Bedlam, Tempt My Tummy Tuesday at Blessed with Grace, and Kitchen Tip Tuesday at Tammy's Recipes.