Grilled Wedge Salad with Bacon and Blue Cheese
Ingredients
The salad
-
1
head
iceberg lettuce
-
6
strips
bacon
-
6
plum or campari tomatoes
sliced in half
The dressing
-
1
cup
Greek yogurt
-
1
cup
blue cheese
-
2
cloves
chopped garlic
-
2
heaping tbsp
olive oil
-
1
tbsp
coarsely ground pepper
-
1
tsp
white wine vinegar
-
1
tbsp
water
-
to taste
sea salt or sel gris
Instructions
- Combine the dressing ingredients in a bowl and refrigerate until ready.
- Microwave the bacon for about 3 minutes until crispy.
- Preheat the grill to medium direct heat (about 350°F) and oil the grates.
- Cut the iceberg lettuce in half and slice the tomatoes.
- Grill the iceberg lettuce cut side down for about 5 minutes until charred.
- Grill the tomatoes on all sides until charred, then remove from the grill.
- Slice the grilled iceberg halves into wedges and arrange on plates with the tomatoes.
- Generously spoon the dressing over the lettuce and top with crumbled bacon.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
25g
Total carbohydrates
10g
Total protein
15g
Sodium
600mg
Cholesterol
30mg
You might also like