8 slices turkey bacon, cooked until crispy and crumbled
1/2 cup blue cheese crumbles
1/4 cup red onion, finely diced
1/2 cup pomegranate seeds
1/4 cup fresh chives, chopped
1 cup creamy blue cheese dressing
Black pepper to taste
Instructions
Start by removing the outer leaves of the iceberg lettuce. Cut each head into six to eight small, even wedges. Ensure they are small enough to be bite-sized portions but large enough to hold the toppings. Pat them dry with a paper towel to ensure the dressing sticks properly.
Select a large round serving platter. Arrange the lettuce wedges in a circle around the edge of the plate, laboratory leaving a small hole in the center. Position them so the pointed ends face inward to create a seamless wreath appearance.
Drizzle the creamy blue cheese dressing evenly over the lettuce wedges. You want enough to cover the surface so the toppings have something to stick to, but try not to let it pool too much at the bottom of the plate.
Scatter the halved cherry tomatoes and the diced red onions over the wedges. Follow this with a generous sprinkle of the crispy crumbled turkey bacon and the blue cheese crumbles. These elements provide the texture and savory depth the salad needs.
Finish the wreath by sprinkling the pomegranate seeds and chopped chives over the top. The red and green colors will pop beautifully against the white dressing. Add a final crack of fresh black pepper before placing it on the table for your guests to enjoy.
