Wedge Salad with Blue Cheese Dressing

To borrow a phrase from the fashion world, this salad is cheap and chic. A head of iceberg lettuce is usually a couple bucks cheaper than the pre-bagged kind. Not to mention the assembly is just plain impressive, and it takes about as much effort as tying your shoelaces. ...Or velcro-ing your tennies.  I don't discriminate!

Who would've thought the less effort you put into a salad, the cooler it looks? I wish my hair would operate in the same manner.

If you're not a blue cheese fan, ranch would be a good substitute. Serve with some fresh french bread and a hard-boiled egg (such a budget-friendly protein) and you've got dinner!

Wedge Salad with Blue Cheese Dressing    Serves: 1
1/4 head of iceberg lettuce, rinsed and patted dry
1 egg
1 T. bacon bits
1 small green onion, (green part only) sliced (optional)

Dressing:
1.5 T. light sour cream
1.5 T. milk
1 T. crumbled blue cheese
1/8 t. worcestershire sauce
1/8 t. red wine vinegar
Salt and pepper

1.) Add all of the dressing ingredients into a small bowl. Whisk with a fork and season with salt and pepper. Set aside.
2.) Place egg in a pot. Cover with cold water until water is 1 inch over the egg. Bring to a boil, reduce heat to low, and cook for 12 minutes. Remove egg and place in ice water to stop the cooking. Once cool, peel and slice in half.
3.) Pour dressing over the lettuce wedge. Add the sliced egg and green onion. Sprinkle on the bacon bits. Serve with bread.