Grilled Wedge Salad with Honey Mustard Dressing
Servings and Ingredients
|8 slice(s) Hy-Vee bacon, chopped|
|2 tbsp. Hy-Vee honey|
|2 tbsp. Hy-Vee Dijon mustard|
|1 tbsp. Hy-Vee apple cider vinegar|
|1 head(s) Dole iceberg lettuce|
|2 tbsp. Hy-Vee canola oil|
|¼ c. finely chopped red onion|
- Prepare a charcoal or gas grill for direct grilling over medium heat.
- In a skillet, cook bacon until crisp. Drain, reserving drippings. Crumble bacon; set aside. In a small bowl, whisk together honey, mustard and vinegar. While whisking slowly drizzle in bacon drippings and whisk until well blended; set aside.
- Remove the loosest outer leaves from the lettuce. Cut lettuce into 4 wedges. Do not remove the stalk or inner core. Lightly brush the wedges with canola oil. Place wedges on grill rack. Grill for 1-1/2 to 2 minutes per cut side or until edges show grill marks and lettuce begins to soften.
- Arrange wedges on plate. Spoon dressing over wedges and top with bacon crumbles and red onions. Serve immediately.
210 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 20mg
- Sodium: 470mg
- Total Carbohydrates: 14g
- Protein: 7g
Vitamin A 15%
Vitamin C 8%
Hy-Vee weekly ad from the week of May 13, 2015.