Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Grilled Wedge Salad
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
Directions
- Cut 1 head iceberg lettuce into 4 wedges. Brush the cut sides with olive oil and season with salt and pepper. Grill over medium-high heat until well marked, 1 to 2 minutes per cut side. Top with blue cheese dressing, chopped cherry tomatoes, chopped cooked bacon and crumbled blue cheese.
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