Iceberg With Smoked-Bacon-and-Buttermilk Dressing

Ingredients

• 2 heads iceberg lettuce
• 8 ripe Roma tomatoes
• sliced thin
• 2 cups buttermilk herb dressing (see recipe)
• 12 slices smoked bacon
• diced into 1/2-inch pieces (about 2 cups) and fried

Instructions

1. Trim the loose outer leaves from the heads of iceberg, and cut each into 4 wedges and place in the freezer for 10 minutes before serving, along with 4 serving plates.
2. Remove the chilled plates and arrange each with a circle of sliced tomatoes.
3. Set a wedge in the center of each plate.
4. Nap with 1/4 cup dressing.
5. Sprinkle bacon over each wedge.
6. Serve immediately.