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Grilled Wedge Salad

Grilled Wedge Salad

By Traeger Kitchen

Salads don’t have to be boring. With Traeger’s Grilled Wedge Salad, we’re injecting wood-fired flavor into romaine lettuce for a truly unique experience.

Prep Time

10 Minutes

Cook Time

10 Minutes




Number of People Serving


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Units of Measurment:
1 Cup mayonnaise
1/4 Cup buttermilk
4 Ounce blue cheese
1 Clove garlic, minced
2 Tablespoon parsley, chopped
To Taste salt and pepper
2 Strips bacon
1 Head romaine lettuce
1 Tablespoon extra-virgin olive oil
1/4 Teaspoon salt
1 Pinch black pepper
2 heirloom tomato
8 Ounce crumbled blue cheese
1 Scallions, sliced
To Taste freshly ground black pepper


  • 1

    For the Dressing: Mix all ingredients for the dressing in a small bowl and set aside.

    • 1 Cup mayonnaise

    • 1/4 Cup buttermilk

    • 4 Ounce blue cheese

    • 1 Clove garlic, minced

    • 1 Tablespoon parsley, chopped

    • To Taste salt and pepper

  • 2

    When ready to cook, start the Traeger according to grill instructions. Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.

    400 ˚F / 204 ˚C

  • 3

    Lay bacon strips directly on the grill grate and cook for 10-15 minutes or until fat is rendered and bacon is crispy.

    400 ˚F / 204 ˚C

    • 2 Strips bacon

  • 4

    Brush romaine lettuce (halved) with olive oil and season with salt and pepper. Lay cut side down directly on the grill grate next to the bacon and cook 5-7 minutes until lightly browned and grill marks appear.

    400 ˚F / 204 ˚C

    • 1 Head romaine lettuce

    • 1 Tablespoon extra-virgin olive oil

    • 1/4 Teaspoon salt

    • 1 Pinch black pepper

  • 5

    Remove bacon from the grill and chop into small pieces. Lay grilled romaine on a plate or serving dish and drizzle with dressing.

  • 6

    Top with chopped tomatoes, chopped bacon, blue cheese, sliced scallions, parsley, and fresh cracked black pepper. Enjoy!

    • 2  heirloom tomato

    • 8 Ounce crumbled blue cheese

    • 1  Scallions, sliced

    • 1 Tablespoon parsley, chopped

    • To Taste freshly ground black pepper

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