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    Food » Grilled Wedge Salad

    Grilled Wedge Salad

    Posted: 08/19/2024 | Last updated: 08/19/2024 by Erin K. Browne Leave a Comment
    Post may contain affiliate links via Amazon Associates or other programs. (Disclosure)

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    Jump to Recipe·Print Recipe

    Fresh and tasty grilled wedge salad elevates the classic version with crispy, flavorful grilled lettuce, because grilling makes everything better!

    The pretty knife-and-fork wedge salad looks fancy on the plate, and this version takes it up another notch by brushing the wedges with oil and grilling them to bring out the flavor.

    Ingredients

    Classically, a wedge salad uses blue cheese crumbles and a drizzle of blue cheese dressing, but I used a mix of shredded cheese and ranch instead to fit flavor preferences in my family. Use what you like!

    ingredients for making a grilled wedge salad.
    • iceberg lettuce
    • olive oil
    • ranch dressing
    • cherry tomatoes
    • colby jack shredded cheese
    • crumbed, crispy bacon

    See recipe card for quantities.

    Step By Step Instructions

    cutting into a whole head of iceberg lettuce.
    1. Step 1: Cut lettuce into wedges
    brushing olive oil onto iceberg lettuce.
    1. Step 2: Brush wedges with olive oil.
    wedges of iceberg lettuce with grill marks.
    1. Step 3: Press onto hot grill, rotating so that each side gets grill marks.
    adding toppings and dressing to a wedge salad.
    1. Step 4: Plate wedges and add toppings.

    Substitutions

    As with most salads, you can change out dressings and toppings to fit your individual taste. The grilled iceberg lettuce will go with just about any flavor combination you can dream up.

    • Dressing - use the classic choice of blue cheese dressing instead of ranch, or any dressing you want
    • Cheese - crumbled blue cheese is the classic wedge salad choice, but use whatever you have. You can add some fresh tangy parmesan as well.

    Want something a little more fancy? Try my chili lime and roasted shrimp salad!

    Make Ahead

    Grilled wedge salad is best when served immediately after preparing. If you need to make it ahead of time, go ahead and prep all of your toppings such as cooking the bacon, chopping the tomatoes and lettuce, etc, and then at the last minute grill the wedges and add the toppings.

    You can refrigerate any leftovers. I recommend consuming any leftovers within one day for best quality.

    FAQ

    How are you supposed to eat a wedge salad?

    Eating a grilled wedge salad is a two-utensil type of situation. Grab both a knife and a fork and dig right in.

    What's so special about a wedge salad?

    If you're going for a beautiful presentation for your salad course, a wedge salad is the way to go! There's nothing prettier than a solid chunk of lettuce dotted with colorful, flavorful toppings and drizzled with a rich dressing.

    Print
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    Grilled Wedge Salad

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    Chunks of iceberg lettuce brushed with oil and grilled, putting a fun twist on a classic salad.

    • Total Time: 10 minutes
    • Yield: 4 servings 1x

    Ingredients

    Scale
    • 1 head iceberg lettuce
    • olive oil, just enough for brushing
    • ⅔ cup ranch dressing, more or less to taste
    • ½ cup crispy bacon, chopped
    • ½ cup shredded colby jack cheese
    • ⅔ cup chopped cherry tomatoes

    Instructions

    1. After rinsing lettuce and removing outer leaves, cut into 4 large wedges.
    2. Brush wedges with olive oil. Place on hot grill or grill pan and grill until pretty marks appear. Rotate to grill all flat edges.
    3. Top warm wedges with bacon, tomatoes, cheese, and ranch dressing. Serve immediately.

    Notes

    Use any different combinations of dressing or shredded cheese that you want.

    • Author: Erin K. Browne
    • Prep Time: 5 mins
    • Cook Time: 5 mins
    • Category: Appetizer
    • Method: Stovetop
    • Cuisine: N/A

    Nutrition

    • Serving Size: 1 wedge
    • Calories: 430
    • Sugar: 6g
    • Sodium: 1147mg
    • Fat: 35g
    • Carbohydrates: 10g
    • Fiber: 2.5g
    • Protein: 17g
    • Cholesterol: 58mg

    Did you make this recipe?

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    You can use the photo below for pinning to Pinterest!

    grilled wedge salad recipe photo with text for use with pinterest.

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    About Erin K. Browne

    Erin K. Browne is an author of a cookbook (The Unofficial Dollywood Cookbook, Simon & Schuster/Adams Media) and Dollywood guide (The Ultimate Guide to Dollywood, Simon & Schuster/Adams Media) She has over two decades experience with recipe development. Erin is a mom of two human babies and a sweet kitty named Biscuit Fingers ("Ketto"). She loves comfy clothes, sarcastic t-shirts, and reading thrillers. Make her day and toss her a like on Facebook or follow her on Instagram. Post may contain affiliate links including those via the Amazon Associates program

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    Erin K. Browne, Cookbook author  (Simon & Schuster/Adams Media) and recipe developer, shares simple approachable dishes and treats.

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