1/4 cup mayonnaise
1/4 cup plain yogurt
1 tablespoon chopped parsley
1 tablespoon chopped chives
2 teaspoons lemon juice
1/8 teaspoon garlic powder
1/8 teaspoon each salt
1/8 teaspoon black pepper
4 slices bacon
1 large head iceberg lettuce
1/4 cup crumbled blue cheese
1/4 cup chopped pecans
Place all dressing ingredients in a small blender or food
processor. Add 1 tablespoon water, and blend until smooth.
Cook bacon until crispy, either in a large skillet over medium
Cut lettuce head into quarters, leaving you with 4 wedges. Remove
the core portion of each wedge and any limp exterior leaves.
Chop or crumble bacon. Plate lettuce wedges, and top with dressing,
blue cheese, pecans, and bacon.