This steakhouse-style classic is crisp, refreshing, and now tangier than ever with feta cheese!
- 1 head of iceberg lettuce, cut into 4-6 wedges
- 1 cup cherry tomatoes, halved
- 3/4 cup bacon crumbles
- 1 cup Athenos Crumbled Traditional Feta Cheese
- 1/4 cup minced chives
- 1 cup ranch dressing
- Freshly ground pepper
- Add 1 tbsp of ranch dressing to the bottom of a chilled plate.
- Add wedge to the plate, drizzle with 1-2 more tablespoons of ranch dressing. Top evenly with cherry tomatoes, bacon pieces, feta cheese, and cracked black pepper.