Greek Inspired Grilled Wedge Salad Recipes

GRILLED GREEK SALAD

Grilled Greek Salad image

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Cut 3 romaine hearts in half lengthwise. Brush the cut sides with olive oil and season with salt and pepper. Grill cut-side down over medium-high heat until well marked, 1 to 2 minutes, then flip and cook 1 more minute. Transfer to a cutting board and chop. Toss with Greek salad dressing, chopped tomatoes, sliced red onion and cucumber, kalamata olives and crumbled feta.

THE WEDGE SALAD

The Wedge Salad image

Provided by Giada De Laurentiis

Categories side-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/2 cup low-fat Greek yogurt
1/4 cup plain kefir
1 tablespoon chopped fresh dill
1 tablespoon extra-virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon onion powder
1/8 teaspoon cayenne pepper
1 head radicchio
2 tablespoons olive oil
1/4 teaspoon kosher salt
2 small heads romaine lettuce
1/3 cup crumbled Gorgonzola dolce cheese

Steps:

For the dressing: Whisk together the yogurt, kefir, dill, oil, garlic powder, salt, onion powder and cayenne in a medium bowl. Allow to sit for 1 hour in the refrigerator to let the flavors mingle.
For the salad: Preheat a grill pan over medium-high heat.
Cut the radicchio into 8 wedges, then drizzle with the olive oil and sprinkle with salt. Place the wedges on the grill and cook until slightly browned and wilted, about 2 minutes per side. Place the wedges on a platter.
Meanwhile, quarter the romaine and nestle it in between the wedges of radicchio. Dollop the dressing around the platter and crumble the Gorgonzola over the top.

GRILLED WEDGE SALAD

Grilled Wedge Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Ingredients

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.

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