Preparation Info

Steak House Salad


  • 1 head of iceberg lettuce
  • 1 cup grape tomatoes, quartered
  • 4 Tablespoons red onion, slivered
  • 4 pieces cooked bacon, coarsely chopped
  • Stonewall Kitchen Roasted Vinaigrette
  • 1/4 cup blue cheese, crumbled


  1. Core and cut a medium sized head of iceberg lettuce in quarters.
  2. Top each wedge with 1/4 cup halved grape tomatoes, 1 Tablespoon slivered red onion, and one coarsely chopped piece of cooked bacon.
  3. Drizzle Vinaigrette over each serving.
  4. Sprinkle crumbled blue cheese over the top.

Stonewall Kitchen Ingredients

Roasted Garlic Vinaigrette

Roasted Garlic Vinaigrette

Item: 141101
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