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Ingredients
- 2 pounds iceberg lettuce x heads, 1 1/4 to 1 1/2 ea rinsed, crisped
- French dressing
- salt
- freshly ground black pepper to taste
Method
- Trim and discard stem ends and bruised leaves from lettuce; cut lettuce, through core, into 8 to 10 equal wedges.
- Lay each wedge on a salad plate.
- Add salad dressing and salt and pepper to taste.