Grilled Brussels Sprouts Wedge Salad

Sherri Williams

By
@logansw

This is my twist on the classic Iceberg Wedge Salad. I have to say, I love my do-over better. You guys have got to give this try. You will not be disappointed. Cooking with Love & Passion. sw :)


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Rating:
★★★★★ 1 vote
Comments:
Serves:
4-6
Prep:
10 Min
Cook:
15 Min
Method:
Grill

Ingredients

2 lb
brussel sprouts cut in quarters
1/4 c
extra virgin olive oil
1 Tbsp
feiny’s veggie rub or favorite seasoning
1/2 tsp
smoked sea salt
2-3 medium
roma tomatoes, deseeded & chopped
5-6 slice
crispy bacon, crumbled

DRESSING

3/4 c
crumbled roth buttermilk blue cheese or favorite
1/2 c
olive oil mayonnaise
1/2 c
sour cream
1/3 c
whole milk buttermilk
1 tsp
red wine vinegar
2
garlic cloves, grated
zest of 1 lemon
1/8 tsp
smoked sea or favorite
1/2 tsp
fresh cracked black pepper

Step-By-Step

1Preheat grill or grill pan to medium-high heat.

2Coat brussel sprouts with olive oil, rub and salt; grill for about 3-4 minutes on all 3 sides or until golden brown and tender.

3Mash blue cheese in a mixing bowl. Add remaining dressing ingredients. Mix well

4Plate brussel sprouts on serving plate or platter. Spoon dressing on top. Top with tomato, bacon and additional cheese.

**dressing will keep in fridge for 5 days in airtight closed container

About this Recipe

Course/Dish: Vegetables, Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Gluten-Free, Low Carb
Other Tags: Quick & Easy, For Kids, Healthy