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The Wedge Salad with Bacon, Tomatoes, and Blue Cheese Dressing Yield: 4 servings Ingredients 2 iceberg lettuce heads, cored, outer leaves removed, cut into quarters 4 Campari tomatoes, sliced Crumbled cooked bacon, to taste 4 ounces room temperature Danish or French blue cheese 1/2 cup olive oil 1/2 cup mayonnaise 1 1/2 tablespoons red wine or sherry vinegar Instructions Crumble the blue cheese into a bowl
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