4ouncesPepper jack cheeseshredded or cut into chunks
1pintGrape or cherry tomatoesdiced
Fresh cracked black pepper
Whisk together ingredients in a medium sized bowl until well combined. Taste and add salt and pepper as desired. Store in a tightly covered container or jar in the refrigerator.
Remove the outer layers of the head of iceberg lettuce, and cut it in half, then those pieces in half again, creating wedges. Cut the end to remove the stem.
Place wedges onto 4 separate plates. Top with homemade 1000 island dressing, bacon crumbles, shredded pepper jack cheese and diced tomatoes. Garnish with fresh minced chives and fresh cracked black pepper.
Dressing recipe makes a little over 1 cup which is roughly 8 servings. Serving size is dependant on desired amount per person. I usually at least double the recipe so I have plenty and just store the leftovers in the fridge.