Iceberg Wedge Salad

INGREDIENTS: (2 servings)

1/2 Iceberg

1 Tomato, deseeded and cut into small chunks

1/4 Red Onion, roughly chopped

4 pcs Bacons (I used maple flavoured bacon to add extra profile)

DRESSING:

2 tablespoons Mayonnaise, full fat

1/4 cup Milk

1 tablespoon Apple Cider Vinegar

1 Garlic Clove, minced

DIRECTION:

1. Lay the bacon on a non-stick pan without overlapping them.  Fry them over low heat until they are crispy; turn the bacon over half way through.  Cut the crispy bacon into bite sized pieces.

2. In a small bowl, combine all dressing ingredients. Whisk until it is smooth.

3. Cut the iceberg lettuce into wedges.  Add onion and tomato on top.  Drizzle dressing over it and sprinkle the bacon on top of the lettuce before serving.