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BLT Grilled Wedge Salads with Lemon Dill Vinaigrette - Grilled romaine hearts are tossed with turkey bacon, tomato, soft boiled eggs and a creamy, homemade lemon dill dressing! It's a low carb, healthy summer meal for 300 calories! | Foodfaithfitness.com | @FoodFaithFit

BLT Grilled Romaine Wedge Salad with Lemon Dill Vinaigrette

This wedge salad is made of grilled romaine hearts that are tossed with turkey bacon, tomato, soft boiled eggs and a creamy, homemade lemon dill dressing! It's a low carb, healthy salad for 300 calories!

Course Dinner, Main Course
Cuisine American
Keyword dinner salad recipes, grilled romaine, healthy dinners, low carb dinners, wedge salad recipes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Taylor

Ingredients

For the vinaigrette: *

  • 1/4 Cup Fresh lemon juice about 1 large lemon
  • 1 tsp Fresh garlic minced
  • 1 Tbsp Packed fresh dill minced + extra for garnish
  • 1 Tbsp Dijon mustard
  • 2 tsp Honey
  • 1/2 Cup Extra virgin olive oil
  • Salt + Pepper to taste

for the salad:

  • 4 Large eggs
  • 4 Romaine hearts
  • 4 tsp Extra virgin olive oil
  • 8 Strips Butterball Everyday Original Turkey Bacon
  • 1 1/3 Cups Cherry Tomatoes quartered

Instructions

  1. In a small food processor, mine is 3 cups, combine the fresh lemon juice, garlic, dill, Dijon mustard and honey until well combined. With the food processor running, stream in the olive oil until the vinaigrette thickens and lightens in color. Season to taste with salt and pepper and set aside.
  2. Preheat your grill to medium high heat.
  3. While the grill heats, place the eggs in a large pot and almost cover with water. Bring them to a boil. Once boiling, time them for 4 minutes. Once cooked, drain them and cover with cold water until the salad is ready. *
  4. Chop the very tip of the end of lettuce stems off, making sure to not cut too much so all the leaves fall apart. A few may fall off, which is okay. Brush the outside of each Romaine heart with 1 tsp of olive oil and place on the grill. Cook, turning occasionally, until lightly charred, about 5 minutes. Remove from heat and let cool.
  5. While the lettuce cools, place the turkey bacon on the grill and cook until crispy and nice grill marks are achieved, about 2 minutes. Once cooked, crumble the strips.
  6. Place each Romaine heart on a plate and divide the crumbled turkey bacon strips and tomatoes on top. Drizzle each heart with 1 1/2 Tbsp of the vinaigrette, and then place a peeled egg on the center.
  7. Garnish with a little bit more fresh dill and DEVOUR.

Recipe Notes

* You will actually only use 1/2 of the vinaigrette as it's just too hard to make the proper sized batch. The amount of liquid is just too small for the food processor to get it to the right consistency. However, it's great on lots of things!
** You want to soft boil your eggs. The temperature could vary based on the oven and the size of your eggs. I have found mine cook perfectly at 4 minutes, but you may need to play around.