Grilled Wedge Salad with Oregano Infused Bleu Cheese Dressing

I upped the ante of a traditional wedge salad by chargrilling the cabbage, adding lots of Mediterranean Oregano and topping it with a decadent bleu cheese dressing. Enjoy!

Ingredients

1 tablespoon Mediterranean Oregano

1 tablespoon lemon juice

1/2 cup mayonnaise

1/2 cup buttermilk

1/4 cup sour cream

1 1/2 teaspoon black pepper, divided

1 cup bleu cheese, divided

1 head green cabbage

3 tablespoons olive oil

3 cloves of garlic, minced

1/2 teaspoon kosher salt

6 slices bacon, cooked, roughly chopped

Recipe Info

Difficulty Level:

Easy

Prep Time:

10 minutes

Cook Time:

5 minutes

Total Time:

15 minutes

Serving size:

6

Directions

1. Prepare dressing- In a medium mixing bowl, combine the lemon juice, mayonnaise, buttermilk, sour cream, pepper and 2 teaspoons Mediterranean Oregano. Whisk the mixture together until smooth. Add in 1/2 the bleu cheese. Refrigerate until ready to serve.

2. Preheat grill for medium heat and lightly oil the grate/pan (or heat oiled grill pan to medium high).

3. In a small bowl combine the olive oil, garlic, salt, 1 teaspoon Mediterranean Oregano and remaining 1/2 teaspoon black pepper. Drizzle over cabbage.

4. Place cabbage cut side-down on preheated grill. Cook until cabbage is slightly wilted and charred, about 5 minutes.

5. Top each wedge with the dressing, bacon and crumble remaining bleu cheese.