Grilled Wedge Salad Recipes

GREEK-INSPIRED GRILLED WEDGE SALAD

Grilled romaine salad with a Greek twist!

Provided by Mangia! Mangia!

Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 12

Greek-Inspired Grilled Wedge Salad image

Steps:

Preheat an outdoor grill for medium heat and lightly oil the grate.
Whisk oil, balsamic vinegar, and mixed herbs in a small bowl. Add salt and pepper.
Place romaine halves cut-sides up on a work surface. Drizzle with oil and sprinkle with salt and pepper.
Grill romaine, cut-sides down until slightly caramelized, 2 to 3 minutes.
Plate grilled romaine cut-sides up. Top with tomatoes, cucumber, onion, feta cheese, and olives. Drizzle with dressing and serve.

Nutrition Facts : Calories 214.8 calories, Carbohydrate 12 g, Cholesterol 16.7 mg, Fat 17.1 g, Fiber 3.7 g, Protein 5.1 g, SaturatedFat 4.6 g, Sodium 597 mg, Sugar 6.2 g

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried mixed herbs
½ teaspoon coarse sea salt
cracked black pepper to taste
1 tablespoon extra-virgin olive oil
2 hearts of romaine, halved lengthwise
2 vine-ripened tomatoes, diced
½ cup diced cucumber
½ cup diced red onion
½ cup crumbled feta cheese
10 halved Kalamata olives

GRILLED WEDGE SALAD

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Grilled Wedge Salad image

Steps:

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.

Ingredients

GRILLED ICEBERG WEDGES WITH BUTTERMILK-BASIL DRESSING

Provided by Kristin Donnelly

Categories Salad Backyard BBQ Basil Bacon Grill Lettuce Buttermilk

Yield Makes 4 servings

Number Of Ingredients 9

Grilled Iceberg Wedges with Buttermilk-Basil Dressing image

Steps:

Light a grill and preheat for at least 10 minutes or preheat a grill pan. In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until browned and crisp but still slightly chewy, about 5 minutes. (You could do this in a cast-iron skillet right over the grill).
In a medium bowl, whisk the buttermilk with the sour cream, vinegar and basil. Season with salt and pepper.
Brush the cut sides of the iceberg wedges with oil and season with salt. Grill over moderately high heat until the edges are browned and grill marks form, 1 to 2 minutes. Turn to brown the other cut side, 1 to 2 minutes longer.
Transfer the wedges to a platter and drizzle with half of the dressing. Sprinkle with the bacon and serve, passing the remaining dressing at the table.

Ingredients

3 strips of thick-cut bacon, cut into 1-inch pieces
1/2 cup buttermilk
1/2 cup sour cream
1 tablespoon white wine vinegar
2 tablespoons coarsely chopped basil
Salt
Freshly ground pepper
1 small head of iceberg lettuce, outer leaves removed, head quartered through the core
Vegetable oil, for brushing

GRILLED CABBAGE WEDGES

Cabbage wedges with chargrilled marks can be used as a side dish or incorporated into other dishes. I use this along my grilled teriyaki chicken kabobs, serving it all over basmati rice. The semi-carbon taste of the chargrilled marks enhance the flavor. Don't be afraid of a little brown/black color of charring it. It's good! Trust me.

Provided by BaillysMom

Categories Side Dish Vegetables

Time 20m

Yield 8

Number Of Ingredients 5

Grilled Cabbage Wedges image

Steps:

Preheat an outdoor grill for medium heat and lightly oil the grate.
Cut cabbage into 8 wedges. Place a metal skewer through each wedge to hold in place and keep from falling apart. Drizzle both sides with olive oil and sprinkle with seasoned salt and pepper.
Place directly on the grill and cook until grill marks are achieved, turning once, 8 to 12 minutes total. Remove from skewers and serve.

Nutrition Facts : Calories 148.2 calories, Carbohydrate 6.7 g, Fat 13.6 g, Fiber 2.9 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 49.4 mg, Sugar 3.6 g

Ingredients

1 medium head cabbage
8 metal skewers
½ cup olive oil, or as needed
1 pinch seasoned salt (such as Lawry's®), or to taste
1 pinch ground black pepper to taste

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