Grilled Wedge Salad with Oregano Infused Bleu Cheese Dressing

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grilled wedge salad oregano bleu cheese dressing victoria gourmet recipe

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!



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: 
Prep Time: 
10 minutes
Cook Time: 
5 minutes
Total Time: 
15 minutes
Serving size: 


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.


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Recipe Tip:
Hold the bacon for your vegetarian diners.
mediterranean oregano mint victoria taylor