Preparation Info

Steak House Salad

Made With Our

Roasted Garlic Vinaigrette

Item: 141101


  • 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.