Romaine Wedge Salad with Salmon and Blue Cheese Dressing

There's just something special about the classic, crisp texture of an iceberg lettuce Wedge Salad during the summertime, but I've added a little twist! My new favorite way to make a wedge salad now is to use romaine lettuce instead of iceberg and add bits of salmon topped with a healthier blue cheese dressing. After losing over fourteen pounds since Christmas, maintaining my normal healthy weight after baby number two means I am eating a well-balanced diet that consists of eating more protein and fiber-rich foods and cutting way back on the carbs and processed sugar. It has not been a hard journey because I have always eaten healthy. The hardest part about losing the weight was getting those workouts in to maintain my strength, stamina and muscle tone. Today I have decided to change things up a bit by giving you a more nutrient option to the classic blue cheese smothered Wedge that is, in my opinion, tastier and more satisfying.

To make this easy and delicious salad for two you will need, one head of romaine lettuce, one can of Atlantic wild caught salmon, blue cheese dressing, and grated parmesan. Optional toppings: chopped bacon, cherry tomatoes, scallions.
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1. Rinse and pat dry the romaine lettuce head.
2. Cut in half.
3. Using half of a can of salmon per half lettuce head, sprinkle the salmon evenly on top of the lettuce.
4. Drizzle with blue cheese dressing and sprinkle the parmesan cheese on top. Enjoy!