Grilled BLT Wedge Salad with Ranch Dressing

Grilled BLT Wedge Salad with Ranch Dressing

Nov 5, 2025 | Artisan Red Onion Recipes, Iceberg Recipes, Recipes

Grilled BLT Wedge Salad with Ranch Dressing

This Grilled BLT Wedge Salad puts a fresh, smoky spin on a summer classic, featuring lightly grilled Tanimura & Antle Iceberg Lettuce that stays crisp with just a hint of char. Juicy heirloom tomatoes, smoky bacon, and Tanimura & Antle Artisan® Sweet Red Onion deliver the timeless BLT flavor, all brought together with a creamy homemade buttermilk ranch dressing for a salad that’s equally perfect for casual weeknight meals or effortless entertaining.

Ingredients

  • 1 large or 2 small Tanimura & Antle Iceberg Lettuce heads, cored and halved (or quartered if large)
  • 1 Tanimura & Antle Artisan® Sweet Red Onion, thinly sliced
  • 2–3 heirloom tomatoes, quartered
  • 4 slices cooked bacon, crumbled
  • Olive oil for grilling

For the Ranch Dressing:

  • ½ cup mayonnaise
  • 1 cup sour cream
  • ¾ cup buttermilk
  • 1 Tbsp granulated onion
  • 1 Tbsp minced garlic
  • 2 Tbsp chopped parsley
  • ½ Tbsp finely chopped cilantro
  • 1 tsp salt
  • ½ tsp black pepper
  • Pinch of cayenne pepper

4 Servings

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15 min Prep

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8-10 min Cook

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25 min Total

Instructions:

 

Step 1: Make the Ranch Dressing

In a medium bowl, whisk together all ingredients. Whisk until smooth. Cover and refrigerate for at least one hour to let the flavors meld. Taste and adjust seasoning before serving.

 

Step 2: Prep the Grill

Preheat your grill or a grill pan over high heat. While it heats, core and cut the Iceberg Lettuce. Brush the cut sides lightly with olive oil to help achieve that perfect char.

 

Step 3: Prepare the Pico de Gallo

Place the lettuce wedges cut-side down on the hot grill. Grill for about 2 minutes on the cut side only – just until lightly charred but still crisp. Remove from heat and set aside to cool slightly.

 

Step 4: Build the Salad

Arrange grilled wedges on a platter or individual plates.  Top with quartered tomatoes, thinly sliced Artisan Sweet Red Onion, crumbled bacon.

 

Step 5: Finish and Serve

Drizzle generously with your homemade ranch dressing. Garnish with extra herbs or black pepper if desired. Serve immediately and enjoy the crisp freshness of Tanimura & Antle Iceberg Lettuce paired with smoky bacon and creamy ranch – a refreshing take on a timeless favorite.

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Grilled BLT Wedge Salad with Ranch Dressing

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Grilled BLT Wedge Salad with Ranch Dressing This Grilled BLT Wedge Salad puts a fresh, smoky spin on a summer classic, featuring lightly grilled Tanimura & Antle Iceberg Lettuce that stays crisp with just a hint of char. Juicy heirloom tomatoes, smoky bacon, and Tanimura & Antle Artisan® Sweet Red…

Iceberg Lettuce Taco Salad with Salsa Vinaigrette

Iceberg Lettuce Taco Salad with Salsa Vinaigrette

Iceberg Lettuce Taco Salad with Salsa Vinaigrette Looking for a crisp, satisfying dish that’s easy to make and bursting with flavor? This Iceberg Lettuce Taco Salad is a refreshing blend of crunchy greens, seasoned beef, and zesty toppings – perfect for lunch, dinner, or your next gathering. Ingredients 1 head…

Iceberg Lettuce Taco Salad with Salsa Vinaigrette

Iceberg Lettuce Taco Salad with Salsa Vinaigrette

Sep 25, 2025 | Artisan Red Onion Recipes, Iceberg Recipes, Recipes

Iceberg Lettuce Taco Salad with Salsa Vinaigrette

Looking for a crisp, satisfying dish that’s easy to make and bursting with flavor? This Iceberg Lettuce Taco Salad is a refreshing blend of crunchy greens, seasoned beef, and zesty toppings – perfect for lunch, dinner, or your next gathering.

Ingredients

  • 1 head of Tanimura & Antle Iceberg lettuce (or 2 heads of Artisan Baby Iceberg), chopped or shredded
  • ½ Tanimura & Antle Artisan Sweet Italian Red Onion, diced
  • ½ White Onion, diced
  • 4 Roma tomatoes, chopped
  • 1 jalapeño, chopped (optional, seeds removed)
  • 1 lb ground beef
  • ½ lb Cotija cheese, crumbled
  • 2 Tbsp vegetable oil
  • 1 Tbsp chili powder
  • 1 cup prepared salsa (any kind you like)
  • 1 Tbsp red wine vinegar
  • ⅓ cup olive oil
  • ¼ cup chopped cilantro
  • 3–4 Tbsp lime juice
  • 1 cup tortilla chips (optional)

4 Servings

}

15 min Prep

}

8-10 min Cook

}

25 min Total

Instructions:

 

Step 1: Cook the Beef

In a skillet over medium-high heat, warm a splash of vegetable oil. Add ground beef and break it into small pieces as it browns. Season with chili powder, salt, pepper, and a splash of water. Cook for about 8 minutes until fully done. Set aside to cool.

 

Step 2: Make the Salsa Vinaigrette

In a small bowl, whisk together:

  • Your favorite prepared salsa
  • Red wine vinegar
  • 1 tablespoon lime juice
  • Olive oil
  • Half of the chopped cilantro

This tangy vinaigrette brings bold flavor to every bite.

 

Step 3: Prepare the Pico de Gallo

In another bowl, combine:

  • Chopped Roma tomatoes
  • Diced Artisan Sweet Italian Red Onion
  • Diced white onion
  • Remaining cilantro
  • Chopped jalapeño (optional)
  • Remaining lime juice

Mix well and set aside.

 

Step 4: Build the Salad

Spread chopped or shredded Tanimura & Antle Iceberg Lettuce into a large bowl or serving platter. Top with seasoned ground beef, fresh pico de gallo, crumbled cotija cheese

 

Step 5: Finish and Serve

Drizzle with salsa vinaigrette and sprinkle with crushed tortilla chips for extra crunch (optional). Serve immediately and enjoy the refreshing bite of premium Iceberg Lettuce in every forkful.

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