4-6 slices bacon, cooked and crumbled
1 large, firm, head Iceberg lettuce, cut into 4 or 6 wedges, as desired
1 small bottle Italian-style dressing, or balsamic reduction, as desired
1 Granny Smith apple, julienned*
1/4 cup fresh basil, finely chopped
½ cup carrots (julienned)*
2 Roma tomatoes seeded and diced
1 small green Bell pepper, julienned*
1 rib celery, finely diced
1/2 Cucumber, sliced (optional)
3/4 cup cheddar cheese, shredded
1 teaspoon garlic powder
1. Cook bacon in large skillet until crisp. Drain on paper towels. Crumble when cool, and set aside.
2. Combine dressing, garlic powder and basil. Stir well.
3. Top each lettuce wedge with dressing and sprinkle with toppings. Finish with bacon and a generous sprinkling of cheddar cheese.
**Julienne, or allumette, is a culinary knife cut in which the food item is cut into long, thin, strips, similar to matchsticks.