Special Blue Cheese Iceberg Salad

When I was a teenager, growing up in the Midwest, I worked at a "buffeteria" called Bishops. This blue cheese iceberg salad was one of their "signature" dishes. It's so good, you'll understand why.
Bishops may be long gone, but this recipe remains!



1 head iceberg lettuce, cut in quarters
6 ounces crumbled fresh blue cheese
6 slices bacon, cooked crisp and crumbled, for garnish

Dressing:
1 cup mayonnaise
4 ounces crumbled blue cheese
3 Tablespoons half & half
2 Tablespoons lemon juice
1 Tablespoon finely chopped onion
1/4 cup real bacon bits
2 teaspoons sugar
1/4 teaspoon Johnny's Au Jus sauce or Worcestershire sauce
1/4 teaspoon dry mustard
1/4 teaspoon salt

Make dressing by combining all ingredients in a blender or food processor, and whirl for about 40 seconds on HIGH. Cover & chill for an hour or up to two days.

Place one wedge of lettuce on each salad plate.
Separate the leaves gently, leaving intact. Lightly stuff crumbled blue cheese between every other leaf.
Spoon chilled dressing over top.
Sprinkle with bacon. Serve immediately.
Makes 4 salads.