Lemon-Dill Egg Wedge Salad

6 hard boiled eggs, peeled and chopped

1 head iceberg lettuce, cut into 6 wedges

1/2 cup reduced fat ranch salad dressing

1/2 teaspoons lemon pepper

1 Tablespoon fresh dill (or 1 tsp dried dill weed)

4 strips bacon, crispy, drained crumbled and divided

2 green onions, finely chopped

1 stalk celery, chopped

1/2 cup red pepper, chopped

Fresh dill sprigs (optional)

1. Toss together eggs, bell pepper, celery, green onions, half of the bacon, the dill and lemon pepper in a medium bowl. Stir in salad dressing. Season to taste with salt. Cover and chill for at least 1 hour.
2. Serve salad over lettuce wedges. Sprinkle each serving with remaining bacon. If desired, garnish with fresh dill sprigs.