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
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
GRILLED WEDGE SALAD
This grilled salad is maybe the greatest salad in the world.
Provided by Brian Genest
Categories Salad Green Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and let cool. Chop bacon into bits.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Cut the lettuce into 4 wedges. Brush the wedges with olive oil.
- Cook lettuce on the preheated grill, cut-side down, about 2 minutes. Turn lettuce and cook until warmed through and slightly charred, 2 minutes more. Discard any wilted leaves.
- Place each lettuce wedge on a plate. Top with tomatoes, onion, and bacon. Drizzle on blue cheese dressing and serve.
Nutrition Facts : Calories 321.9 calories, Carbohydrate 9.3 g, Cholesterol 20.8 mg, Fat 28.9 g, Fiber 2.2 g, Protein 5.6 g, SaturatedFat 5.4 g, Sodium 527.7 mg, Sugar 5.2 g
GRILLED WEDGE SALAD SKEWERS
Steps:
- Combine the blue cheese, sour cream, mayonnaise, buttermilk and vinegar in a small bowl and stir until well combined. Season to taste with salt and pepper.
- Preheat a grill or grill pan for cooking over medium-high heat. Thread a few pieces of lettuce onto a skewer, followed by a cherry tomato; repeat twice so that you have three lettuce clusters and three cherry tomatoes on the skewer. Repeat with the remaining skewers.
- Brush both sides of the skewers with the oil and sprinkle lightly with salt and pepper.
- Grill until lightly charred, turning once, 1 to 2 minutes per side. Arrange the skewers on a platter and drizzle with the blue cheese dressing. Serve immediately.
GRILLED WEDGE SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
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.
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
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.
GRILLED CORN SALAD
A yummy and easy side for hot summer days! Goes great with your grilled dishes or just to munch on. This recipe will last several days when covered in an airtight container and refrigerated.
Provided by AMBERT77
Categories Side Dish Vegetables Tomatoes
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium heat; lightly oil the grate.
- Cook the corn on the preheated grill, turning occasionally, until the corn is tender and specks of black appear, about 10 minutes; set aside until just cool enough to handle. Slice the kernels off of the cob and place into a bowl.
- Combine the warm corn kernels with the green pepper, diced tomato, onion, cilantro, and olive oil. Season with salt and pepper; toss until evenly mixed. Set aside for at least 30 minutes to allow flavors to blend before serving.
Nutrition Facts : Calories 103 calories, Carbohydrate 19.7 g, Fat 2.8 g, Fiber 3.3 g, Protein 3.4 g, SaturatedFat 0.4 g, Sodium 43.4 mg, Sugar 4.3 g
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