1 head iceberg lettuce, core removed and quartered
¼ cup bleu cheese, crumbled
1 cup tomatoes, chopped
4 slices nitrate-free bacon, cooked and crumbled
2 hard boiled eggs, peeled and sliced
Instructions
Preheat grill to 400 degrees F.
Season salmon with salt and pepper. Grill for 4-5 minutes; flip and grill an additional 3-4 minutes or until cooked through.
In a small bowl, mix together the bleu cheese dressing and buttermilk until well-combined.
Place 2 wedges (1/2 head) of lettuce on two separate plates. Drizzle each with ½ of the dressing and garnish with the bleu cheese crumbles, tomato, bacon, and egg.