Tip of the Iceberg: Make a Grilled Wedge Salad That's Hearty Enough for Dinner

WedgeWedgeHey, Grill Master! Isn't it time you stepped up your grillin' game to include the grilled wedge salad? Summertime isn't getting any longer. And sure, you're already a legend in front of the coals; Your burgers and dogs make kids sit up straight, even at the picnic table. BBQ chicken doesn't dare flare up on your watch (not a chance). Your baby back ribs don't fall from the bone, they leap from it. To steaks, chops and brats, "crosshatch" is your middle name.

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What about veggies? Sure. You grill 'em. You've never met a corn on the cob, zucchini or artichoke you couldn't make more mouthwatering. But up until now, your salad's been nothing but tossed. So, Grill Master, it's time you become a Wedge Master. Here's how:

5-ingredient bleu cheese dressing. (Get the recipe here. Expert tip: Consider doubling or tripling the portion sizes if you're making a whole head of iceberg!)
Hard-boiled eggs
Red Onion
Iceberg lettuce

1. Hard-boil, peel, and set eggs aside
2. Chop red onion
3. Cook bacon to perfection
4. Cut head of iceberg into 6 or 8 even wedges. Spray or brush lightly with cooking oil, just on the cut sides. Place on a hot, preheated grill for 4 minutes on each cut side.
5. Pile eggs, onion, bacon, and dressing onto perfectly grilled wedge and serve warm or chilled - your choice!
6. Enjoy your masterpiece. Real grill masters take risks! Whipping up this hearty salad is the perfect opportunity to do so. What are you waiting for?

- By Sarah O'Donnell

For 20 more salads hearty enough for tonight's dinner, visit Babble!

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