Wedge with Creamy Italian Drizzle, Day Three

Day three and salad was for lunch today. I wanted to have a crunchy wedge salad but blue cheese is not an option in my house.  Instead I topped our iceberg lettuce with a drizzle of creamy Italian dressing, you can find the recipie I used here. (http://allrecipes.com/recipe/14325/creamy-italian-dressing-i/)

For toppings on our salads I used crumbled maple bacon and fried shallots. I sliced two shallots in 1/4" slices and then sautéed them on medium high heat for about 10 minutes turning down the heat a bit about half way through.  Then I transferred them to a paper towel lined plate to drain and retain their crispness.  I cooked 4 slices of bacon, let them cool on the same paper towel lined plate and once cooled crumbled.  This was a deliciously refreshing salad which I served with a dijon and balsamic vinegar grilled chicken.