The 'Wedge'

		This salad, known as “The Wedge” at The Capitol Grille, is a backyard BBQ favorite of my family’s. It goes great as an appetizer, alongside a piece of steak or a chicken breast, or stands alone as a meal itself. The key is the freshness of the ingredients! This salad is also a great way to sneak some walnuts into your diet – they’re great for your health! Note: for a lower-fat salad, use fat-free dressing. Servings: 4 Wedges
Whatcha Need. 1 Head of Iceberg Lettuce 24 Grape or Cherry Tomatoes 1 Cup Walnuts, lightly crushed 4 Slices Fresh, Thick-Cut Bacon (available at the butcher counter) 8 Tbsp Your Favorite Chunky Blue Cheese Dressing		Download this Recipe Nutritional Breakdown

Whatcha Do:

Preheat the grill to medium-high head. Wash the lettuce and tomatoes. Quarter the head of lettuce into wedges and halve the tomatoes.

Spray the grill with a canola or olive oil cooking spray. Place the slices of bacon on the grill and cook each side for approximately 3 minutes each. Flip when distinctive grill marks appear and the edges become crisp.

Assemble the salad. Place a wedge of lettuce on a plate. Drizzle with 2 tablespoons of blue cheese, sprinkle with walnuts, place tomatoes aside the lettuce, and top with the grilled bacon (crumble or break in half).