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Grilled Wedge Salad

  • Servings:

    Serves 4 as an appetizer
  • Prep Time:

    10 minutes
  • Cook Time:

    10 minutes


If you don't have buttermilk, stir together 3 tablespoons milk and 1/2 teaspoon white vinegar or lemon juice, then let sit 5 minutes.
5 slices bacon
1/4 cup crumbled blue cheese (about 1 1/4 oz.)
1/4 cup mayonnaise
3 Tbsp. buttermilk
4 tsp. white wine vinegar
1/4 tsp. Worcestershire sauce
1/4 tsp. salt
1 large head iceberg lettuce, quartered through core
1 Tbsp. olive oil
1 cup grape tomatoes, halved
Chopped chives or scallions, for garnish
Grilled Wedge Salad


1. Heat grill to medium for at least 10 minutes, then clean and oil grates.
2. Meanwhile, line a large plate with paper towels. Cook bacon in a large skillet over medium, turning occasionally, until crispy, about 7 minutes. Transfer to prepared plate and let cool, then crumble and set aside.
3. To make dressing, combine cheese, mayonnaise, buttermilk, vinegar, Worcestershire sauce, and salt in a small bowl and mash with a fork until mostly smooth. Cover and refrigerate until ready to serve.
4. Brush cut sides of lettuce with oil, then grill, covered, until wedges are well-marked and slightly softened, about 3 minutes, turning halfway through. Divide wedges among plates and spoon dressing over top. Sprinkle evenly with bacon, tomatoes, and chives and serve immediately.
Source: Hannaford fresh Magazine, May-June 2021


Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 210 kcal (11%)
Calories from Fat 171 kcal (0%)
Total Fat 19 g (29%)
Saturated Fat 5 g (23%)
Cholesterol 20 mg (7%)
Sodium 480 mg (20%)
Total Carbohydrates 5 g (2%)
Dietary Fiber 1 g (4%)
Protein 5 g (8%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a