Grilled wedge salad

Ever since visiting Joe’s Farm Grill and trying their famous grilled wedge salad, my husband and I figured we’d give it a try and make it ourselves. I think we pretty much nailed it!

Behold, the yummy results of the bacon/blue cheese grilled salad goodness my dude and I made:


Damn. And man, it was good! I love standard wedge salads, but the addition of applying the lettuce to the grill really adds some depth to the flavor.

Here’s what you will need:

– Iceberg lettuce (1/4 of the head per serving)

– Bacon (3 slices per serving)

– Tomato (1/2 per serving)

– Green onion bundle

– Low fat blue cheese dressing (I like Marie’s Lite Chunky Blue Cheese, but really you can use whatever you’d like)

– Lemon

– Spray oil, I prefer grapeseed oil


Dice the tomato and chop the green onion. Cook the bacon per the directions on the package and then chop that as well. Chop the iceberg lettuce head in half and spray each half with a light layer of oil. Once your grill is up to a high heat, you will put the lettuce halves directly on the grill for about 2-3 minutes. Once you pull those grilled salad halves off the grill (there should be satisfying grill marks), divide them up into quarters. Each quarter gets a happy covering of a couple tablespoons of the lite dressing, and the chopped bacon, tomato, and green onion all over the top. Finally, cut the lemon into quarters and squeeze fresh lemon over the top of your salads.

Depending on what dressing you use it’s reasonably healthy. The bacon is a small amount of naughty in an otherwise low guilt meal. And bacon isn’t that bad as long as your not eating it excessively, in my opinion… For example, check out the nutritional info for a serving of the bacon we buy. One serving is 2 pan fried pieces and as mentioned before, we use 3 slices for this recipe per serving.

SUCH an EASY recipe. We have already made plans to make this again.


Shrimp & avocado salad

Simple fresh salad. You can customize it however you want.


I usually make this in order to meal prep and bring a healthy lunch to work for 4 days (I chop and mix the veggies each day and only precook the shrimp, but you could also just view this as enough for 4 servings). Add or subtract veggies from this recipe per your tastes, but here’s what I do:

– 1 lb uncooked shrimp

– 2 avocados

– 2 cucumbers

– 2 tomatoes (I like the ones still on the vine!)

– head of iceberg lettuce (spinach would also be excellent)

– dressing (I use about a tablespoon of sesame oil, or about a tablespoon of poppy seed dressing per serving. Once again, this can be totally customizable.)

I saute the shrimp, either with cooking spray or a pad of butter if I feel like splurging. Once they are cooked through, I generally sprinkle them with some pepper and garlic powder (no need to go overboard, just a little). Now stick them in the fridge, this is meant to be a totally cold salad. I like to meal plan with this, so I add 1/4 of the total veggies listed above to 1/4 of the cooked shrimp to bring to work for lunch each day. I precook the shrimp, but I chop the veggies each night or morning before work so they don’t get gross being chopped up for too long by the time day 3 or 4 rolls around. When I’ve chopped veggies and added the shrimp to that portion, I drizzle a little dressing on, shake it up… and boom. Delicious, fresh, reasonably healthy lunch!