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Grilled Wedge Salad
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
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Grilled Wedge Salad

Grilled Wedge Salad

Grilled Wedge Salad
  • Servings:Serves 4
  • Prep Time:10 minutes
  • Cook Time:10 minutes
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