Mother’s Day Wedge Salad Bar

 

3 heads iceberg lettuce, cut in quarters

1 lb. baby bay shrimp, rinsed and drained

1 jar sweet red peppers, I use DeLallo

2 avocado, chopped in chunks

3/4 C. feta cheese

3/4 C. cucumbers, chopped

8 strips of bacon, cooked and crumbled

Fresh chives, finely chopped

Fresh dill, finely chopped

Favorite salad dressing

 

Cut the iceberg lettuce heads in half, and then in half again, removing the core from each piece. Place all the pieces on a platter. Arrange the other items in individual serving dishes. Pour salad dressing into small pitcher. Serve!