Grilled Brussels Sprouts Wedge Salad

★★★★★ 1 Review
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By Sherri Williams
from Crestview, FL

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 :)

serves 4-6
prep time 10 Min
cook time 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 md
    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
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How To Make

  • 1
    Preheat grill or grill pan to medium-high heat.
  • 2
    Coat brussel sprouts with olive oil, rub and salt; grill for about 3-4 minutes on all 3 sides or until golden brown and tender.
  • 3
    Mash blue cheese in a mixing bowl. Add remaining dressing ingredients. Mix well
  • 4
    Plate 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
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