BLEU WEDGE SALAD

1 cup all-purpose flour

Old Bay, Lawry’s or other seasoning blend to taste

1 yellow onion, thinly sliced

Vegetable oil for frying

1 head iceberg lettuce

12 ounces bleu cheese dressing

8 ounces quality crumbled bleu cheese or

Gorgonzola cheese

1 pint grape tomatoes

Chopped pecans

Combine the flour and seasoning mix in a bowl. Toss the onion in the mixture until coated. Heat the vegetable oil in a deep fryer or heavy-bottomed pan. Add the onions and cook until browned. Set aside.

Cut the lettuce into 8 wedges and set each wedge on a plate. Top with the dressing, bleu cheese crumbles, and fried onions. Garnish with the tomatoes and pecans.

Makes 8 servings.