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Prep
Difficulty
Easy
Time
Estimate
30 mins
1. This is a great meal to combine a few leftovers together to take for lunch on the go.
2. Grill the polenta. Once done, store separately.
3. While it sears, prepare the veggies and whip up the dressing. Assemble the wedge salad and tuck it into a container.
Crisp on the outside and soft in the middle- grilled Polenta is a unique gluten-free side for a barbecue. Start with prepared Polenta which comes in tubes usually sold near pasta. Alternatively, make your own from scratch, chill it overnight and cut it into pieces to grill.
Classic, retro whatever you want to call it the Wedge Salad is just about the only way to eat Iceberg lettuce and that is why we love it. Iceberg is hardly known for its high-nutrients but rather it serves as a lovely vehicle for garden fresh tomatoes, yogurt-herb dressing, and a bit of bacon & cheese just tops it all off. Make your own dressing from scratch if you can- our recipe comes together quickly. Make this vegetarian, by skipping the bacon and adding salty nuts or extra cheese.
