1 loaf day-old French bread, cut up into 1-inch pieces
1 stick melted butter
2 teaspoons Creole seasoning
1⁄2 teaspoon ground white pepper
1⁄2 teaspoon garlic powder
1⁄2 teaspoon onion powder
1⁄2 teaspoon dried parsley
1 head Iceberg lettuce, quartered
Ranch Blue Cheese Dressing (Recipe below)
1 pint of tri-color mini tomatoes, quartered
1⁄2 cup thinly sliced green onions
1⁄4 cup of blue cheese crumbles
Fresh ground black pepper
Instructions
Wedge Salad Assembly
On a large plate or shallow bowl, place 1 quarter of the lettuce and drizzle with 1⁄2 cup of the dressing, one quarter of the tomatoes, 2 tablespoons of the green onions, one quarter of the Maple Turkey Bacon, and about 3⁄4 cup of the croutons.
Sprinkle about 1 tablespoon of the blue cheese over the salad as well as a pinch of black pepper.
Drizzle more of the dressing and serve.
Repeat the process with the remaining Iceberg wedges and the rest of the ingredients.
For the Croutons
Preheat the oven to 375 degrees Fahrenheit.
In a large bowl, combine the French bread, butter, Creole seasoning, white pepper, garlic powder, onion powder and parsley and toss well to combine.
Lay the seasoned bread on a sheet pan and place in the oven for 10 minutes.
For the Ranch Blue Cheese Dressing
3⁄4 cup store bought or homemade mayonnaise
3⁄4 cup full fat buttermilk
1⁄2 teaspoon garlic powder
1⁄2 teaspoon onion powder
1⁄2 teaspoon ground white pepper
1⁄2 teaspoon dried parsley
1⁄2 cup blue cheese crumbles
1 tablespoon freshly chopped dill
1. In a Medium sized bowl, combine all of the above ingredients and stir well to blend. Set aside as you prepare the rest of the dish.
