BBQ Ranch Grilled Wedge Salads




  • One package of romaine hearts (3 hearts)
  • 1/2 cup of cherry tomatoes (halved or quartered)
  • 2 hard boiled eggs (diced)
  • 1 cup Kraft shredded sharp cheddar cheese
  • 5 slices Oscar Mayer bacon (cooked and crumbled)
  • Olive oil
  • Salt & Pepper


  • 1/2 cup Kraft Original Ranch dressing
  • 1/4 cup Kraft Original Barbecue sauce
  • 12 tablespoons milk


For the Grilled Wedge Salads

  1. Turn on grill and preheat to medium.
  2. Remove any loose or browned leaves from the outside of each romaine heart.
  3. Slice each romaine heart lengthwise so you have six halves.
  4. Brush the cut side of each romaine heart half with olive oil and sprinkle with salt and pepper.
  5. Place romaine hearts cut side down on prepared grill.
  6. Grill for 4-5 minutes and check – the lettuce grills quickly so look for some char on the leafy part of the romaine hearts and light grill marks on the denser part of the romaine hearts.
  7. Continue grilling if necessary for an additional 1-2 minutes.
  8. Place grilled romaine hearts on a large serving platter, cut side facing up.
  9. Top with tomatoes, hard boiled eggs, cheese and crumbled bacon.
  10. Mix up dressing, drizzle and serve.

For the BBQ Ranch dressing

  1. Mix together the barbecue sauce, ranch dressing and milk.
  2. Refrigerate until ready to serve and then drizzle over the grilled wedge salads.