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Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Grilled Wedge Salad

  • Level: Easy
  • Yield: 4 servings
  • Total: 25 min
  • Active: 25 min
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Directions

  1. 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.

Photograph by Ralph Smith

Categories:

Salad Recipes Bacon Recipes Lettuce Recipes Tomato Blue Cheese Side Dish Summer Grilling

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