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–+ servings
Grilled salad on a plate with a black fork

Grilled Wedge Salad

Hayley Lucero
This spin on a typical side salad will leave you wanting a salad for every meal.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Course Appetizer, Salad
Cuisine American
Servings 4 people
Calories 44 kcal

Ingredients
  

  • 2 Romaine Lettuce Hearts
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 cup Grape Tomatoes halved
  • 4 pieces Turkey Bacon or other bacon
  • Salt and Pepper to taste

Instructions
 

  • Heat the grill to medium, low heat.
  • Cut the romaine hearts in half length-wise and drizzle with olive oil and season with salt and pepper.
  • Place the romaine hearts on the grill cut side down. Grill for 3 minutes or until the lettuce is slightly charred.
  • Remove from the grill and top with tomatoes, red onions, bacon and your favorite dressing.
  • Serve and enjoy!

Notes

  • Use any dressing that you like, I prefer my Dairy-free Ranch Dressing best.
  • To make this plant based, just leave the bacon off.
  • To make this a full meal, double the recipe and add your favorite protein (grilled steak or chicken).

Nutrition

Calories: 44kcalCarbohydrates: 2gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 1mgSodium: 26mgPotassium: 127mgFiber: 1gSugar: 1gVitamin A: 1530IUVitamin C: 6mgCalcium: 8mgIron: 0.3mg
Keyword appetizer, dairy-free, gluten-free, Grilling, Healthy, Paleo, Salad, side dish, Whole30
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