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 :)
prep time10 Min
cook time15 Min
brussel sprouts cut in quarters
extra virgin olive oil
feiny’s veggie rub or favorite seasoning
smoked sea salt
roma tomatoes, deseeded & chopped
crispy bacon, crumbled
crumbled roth buttermilk blue cheese or favorite
olive oil mayonnaise
whole milk buttermilk
red wine vinegar
garlic cloves, grated
zest of 1 lemon
smoked sea or favorite
fresh cracked black pepper
How To Make
Preheat grill or grill pan to medium-high heat.
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.
Mash blue cheese in a mixing bowl. Add remaining dressing ingredients. Mix well
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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