I have pretty aggressive Celiac Disease, which means that I rarely get to dine out anymore.

It ain’t all bad. I get to take classic American dishes, like a Wedge Salad, and make it my own. Plus, I get to satisfy a craving, as well.

This Wedge Salad is a quarter of a head of iceberg lettuce topped with bacon crumbles, chopped hard boiled egg, sliced grape tomatoes, diced sweet Mayan onion, diced English cucumber, Lighthouse brand blue cheese crumbles, sprinkled with black Hawaiian salt, black pepper and drizzled with Monari Federzoni Balsamic Vinegar of Modena.


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