COBB WEDGE WITH BLUE CHEESE DRESSING

COBB WEDGE WITH BLUE CHEESE DRESSING BLUE CHEESE DRESSING 1 cup mayonnaise 2 tablespoons minced garlic 2 tablespoon dried parsley 1/2 cup Greek yogurt 2 tablespoons lemon juice 2 tablespoons white vinegar 1/4 cup bleu cheese crumbles Salt & pepper WEDGE SALAD 1 head iceberg lettuce cut in quarters 8 cups baby spinach 8 slices crispy bacon chopped 1/2 pint grape tomatoes sliced in half 1/2 red onion sliced very thin 4 hard boiled eggs peeled and diced 2 avocados peeled and diced 2 cups diced roasted chicken In a small mixing bowl combine mayonnaise, garlic, parsley, yogurt, lemon juice, vinegar and bleu cheese. Season with salt and pepper to taste. Cover and chill for at least 45 minutes. Place iceberg wedges on four large plates. Split spinach up equally and place around wedge. Top with bacon, tomatoes, red onion, eggs, avocado and chicken; split equally between the four plates. Top with the blue cheese dressing.