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Iceberg Salad with Blue Cheese Dressing

Ingredients:

3 cups 1 inch cubed crusty bread ½ cup Canola oil ¾ lbs. bacon 2 garlic cloves crushed 2 TBS. mayo 3 TBS. buttermilk 1½ TBS. red wine vinegar

1 tsp. Dijon mustard Wildwood Blends All-Purpose Seasoning to taste ¼ lb. blue cheese crumbled 1 head iceberg lettuce cut into 1 inch pieces ½ red onion, thinly sliced 1 rib celery, thinly sliced

In 350° oven toss the bread cubes in 1 TBS. oil or melted butter, place on baking sheet and brown in oven. Hold on side when done.

Cook bacon until crisp,drain and crumble.

In small mixing bowl mash garlic to a paste, add ½ tsp. Wildwood Blends All-Purpose Seasoning. Whisk in the mayo, buttermilk, vinegar and mustard. Gradually whisk in the ½ cup of oil, adjust taste with all purpose blend. Stir in blue cheese.

In large bowl toss the lettuce, onion, bacon, celery and croutons with dressing serve immediately. Note dressing can be made ahead, refrigerated overnight. Iceberg lettuce can be soaked (whole head) for ½ hour in ice water before cutting. Makes lettuce very crisp.