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Grilled Wedge Salad With a Fried Egg and Feta

Grilled Wedge Salad With a Fried Egg and Feta

Ingredients

  • 1 head iceberg lettuce
  • Olive oil
  • Kosher salt
  • 8 strips bacon
  • 1 medium onion, peeled and sliced into thick rings
  • 4 eggs
  • Black pepper
  • 1 Cup feta, crumbled

Directions

Light a grill or heat a grill pan over medium-high heat.

Slice lettuce into 4 wedges and brush them lightly with olive oil. Grill on both sides for a few minutes until they start to brown. Sprinkle with salt.

Grill the bacon on both sides until cooked. Grill the slices of onion on both sides until softened and lightly charred.

Fry the eggs in a little olive oil until the whites are cooked but the yolks are still runny. Season with salt and pepper.

To assemble, place each lettuce wedge on a plate, and top each with two slices of bacon, some onion, an egg, and two tablespoons feta.

Nutritional Facts

Servings4

Calories Per Serving832

Folate equivalent (total)76µg19%

Riboflavin (B2)0.6mg35.4%


  • 1 small or 1/2 medium fennel bulb with fronds attached
  • 1 medium orange bell pepper, stemmed, seeded, and cut lengthwise into 4 or 5 pieces
  • 1 medium red onion, cut into 1/4-inch-thick slices
  • 1 medium zucchini, cut lengthwise into 1/4-inch-thick slices
  • 1 medium yellow squash, cut lengthwise into 1/4-inch-thick slices
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • 3 Tbs. red wine vinegar
  • Freshly ground black pepper
  • 1-1/2 cups grape tomatoes, halved
  • 1/2 cup crumbled feta cheese (2-1/2 oz.)
  • 3 Tbs. loosely packed thinly sliced fresh basil
  • Calories (kcal) : 240
  • Fat Calories (kcal): 160
  • Fat (g): 18
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 15
  • Sodium (mg): 390
  • Carbohydrates (g): 16
  • Fiber (g): 4
  • Protein (g): 6

  • 1 small or 1/2 medium fennel bulb with fronds attached
  • 1 medium orange bell pepper, stemmed, seeded, and cut lengthwise into 4 or 5 pieces
  • 1 medium red onion, cut into 1/4-inch-thick slices
  • 1 medium zucchini, cut lengthwise into 1/4-inch-thick slices
  • 1 medium yellow squash, cut lengthwise into 1/4-inch-thick slices
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • 3 Tbs. red wine vinegar
  • Freshly ground black pepper
  • 1-1/2 cups grape tomatoes, halved
  • 1/2 cup crumbled feta cheese (2-1/2 oz.)
  • 3 Tbs. loosely packed thinly sliced fresh basil
  • Calories (kcal) : 240
  • Fat Calories (kcal): 160
  • Fat (g): 18
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 15
  • Sodium (mg): 390
  • Carbohydrates (g): 16
  • Fiber (g): 4
  • Protein (g): 6

  • 1 small or 1/2 medium fennel bulb with fronds attached
  • 1 medium orange bell pepper, stemmed, seeded, and cut lengthwise into 4 or 5 pieces
  • 1 medium red onion, cut into 1/4-inch-thick slices
  • 1 medium zucchini, cut lengthwise into 1/4-inch-thick slices
  • 1 medium yellow squash, cut lengthwise into 1/4-inch-thick slices
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • 3 Tbs. red wine vinegar
  • Freshly ground black pepper
  • 1-1/2 cups grape tomatoes, halved
  • 1/2 cup crumbled feta cheese (2-1/2 oz.)
  • 3 Tbs. loosely packed thinly sliced fresh basil
  • Calories (kcal) : 240
  • Fat Calories (kcal): 160
  • Fat (g): 18
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 15
  • Sodium (mg): 390
  • Carbohydrates (g): 16
  • Fiber (g): 4
  • Protein (g): 6

  • 1 small or 1/2 medium fennel bulb with fronds attached
  • 1 medium orange bell pepper, stemmed, seeded, and cut lengthwise into 4 or 5 pieces
  • 1 medium red onion, cut into 1/4-inch-thick slices
  • 1 medium zucchini, cut lengthwise into 1/4-inch-thick slices
  • 1 medium yellow squash, cut lengthwise into 1/4-inch-thick slices
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • 3 Tbs. red wine vinegar
  • Freshly ground black pepper
  • 1-1/2 cups grape tomatoes, halved
  • 1/2 cup crumbled feta cheese (2-1/2 oz.)
  • 3 Tbs. loosely packed thinly sliced fresh basil
  • Calories (kcal) : 240
  • Fat Calories (kcal): 160
  • Fat (g): 18
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 15
  • Sodium (mg): 390
  • Carbohydrates (g): 16
  • Fiber (g): 4
  • Protein (g): 6

  • 1 small or 1/2 medium fennel bulb with fronds attached
  • 1 medium orange bell pepper, stemmed, seeded, and cut lengthwise into 4 or 5 pieces
  • 1 medium red onion, cut into 1/4-inch-thick slices
  • 1 medium zucchini, cut lengthwise into 1/4-inch-thick slices
  • 1 medium yellow squash, cut lengthwise into 1/4-inch-thick slices
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • 3 Tbs. red wine vinegar
  • Freshly ground black pepper
  • 1-1/2 cups grape tomatoes, halved
  • 1/2 cup crumbled feta cheese (2-1/2 oz.)
  • 3 Tbs. loosely packed thinly sliced fresh basil
  • Calories (kcal) : 240
  • Fat Calories (kcal): 160
  • Fat (g): 18
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 15
  • Sodium (mg): 390
  • Carbohydrates (g): 16
  • Fiber (g): 4
  • Protein (g): 6

  • 1 small or 1/2 medium fennel bulb with fronds attached
  • 1 medium orange bell pepper, stemmed, seeded, and cut lengthwise into 4 or 5 pieces
  • 1 medium red onion, cut into 1/4-inch-thick slices
  • 1 medium zucchini, cut lengthwise into 1/4-inch-thick slices
  • 1 medium yellow squash, cut lengthwise into 1/4-inch-thick slices
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • 3 Tbs. red wine vinegar
  • Freshly ground black pepper
  • 1-1/2 cups grape tomatoes, halved
  • 1/2 cup crumbled feta cheese (2-1/2 oz.)
  • 3 Tbs. loosely packed thinly sliced fresh basil
  • Calories (kcal) : 240
  • Fat Calories (kcal): 160
  • Fat (g): 18
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 15
  • Sodium (mg): 390
  • Carbohydrates (g): 16
  • Fiber (g): 4
  • Protein (g): 6

  • 1 small or 1/2 medium fennel bulb with fronds attached
  • 1 medium orange bell pepper, stemmed, seeded, and cut lengthwise into 4 or 5 pieces
  • 1 medium red onion, cut into 1/4-inch-thick slices
  • 1 medium zucchini, cut lengthwise into 1/4-inch-thick slices
  • 1 medium yellow squash, cut lengthwise into 1/4-inch-thick slices
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • 3 Tbs. red wine vinegar
  • Freshly ground black pepper
  • 1-1/2 cups grape tomatoes, halved
  • 1/2 cup crumbled feta cheese (2-1/2 oz.)
  • 3 Tbs. loosely packed thinly sliced fresh basil
  • Calories (kcal) : 240
  • Fat Calories (kcal): 160
  • Fat (g): 18
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 15
  • Sodium (mg): 390
  • Carbohydrates (g): 16
  • Fiber (g): 4
  • Protein (g): 6

  • 1 small or 1/2 medium fennel bulb with fronds attached
  • 1 medium orange bell pepper, stemmed, seeded, and cut lengthwise into 4 or 5 pieces
  • 1 medium red onion, cut into 1/4-inch-thick slices
  • 1 medium zucchini, cut lengthwise into 1/4-inch-thick slices
  • 1 medium yellow squash, cut lengthwise into 1/4-inch-thick slices
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • 3 Tbs. red wine vinegar
  • Freshly ground black pepper
  • 1-1/2 cups grape tomatoes, halved
  • 1/2 cup crumbled feta cheese (2-1/2 oz.)
  • 3 Tbs. loosely packed thinly sliced fresh basil
  • Calories (kcal) : 240
  • Fat Calories (kcal): 160
  • Fat (g): 18
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 15
  • Sodium (mg): 390
  • Carbohydrates (g): 16
  • Fiber (g): 4
  • Protein (g): 6

  • 1 small or 1/2 medium fennel bulb with fronds attached
  • 1 medium orange bell pepper, stemmed, seeded, and cut lengthwise into 4 or 5 pieces
  • 1 medium red onion, cut into 1/4-inch-thick slices
  • 1 medium zucchini, cut lengthwise into 1/4-inch-thick slices
  • 1 medium yellow squash, cut lengthwise into 1/4-inch-thick slices
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • 3 Tbs. red wine vinegar
  • Freshly ground black pepper
  • 1-1/2 cups grape tomatoes, halved
  • 1/2 cup crumbled feta cheese (2-1/2 oz.)
  • 3 Tbs. loosely packed thinly sliced fresh basil
  • Calories (kcal) : 240
  • Fat Calories (kcal): 160
  • Fat (g): 18
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 15
  • Sodium (mg): 390
  • Carbohydrates (g): 16
  • Fiber (g): 4
  • Protein (g): 6

  • 1 small or 1/2 medium fennel bulb with fronds attached
  • 1 medium orange bell pepper, stemmed, seeded, and cut lengthwise into 4 or 5 pieces
  • 1 medium red onion, cut into 1/4-inch-thick slices
  • 1 medium zucchini, cut lengthwise into 1/4-inch-thick slices
  • 1 medium yellow squash, cut lengthwise into 1/4-inch-thick slices
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • 3 Tbs. red wine vinegar
  • Freshly ground black pepper
  • 1-1/2 cups grape tomatoes, halved
  • 1/2 cup crumbled feta cheese (2-1/2 oz.)
  • 3 Tbs. loosely packed thinly sliced fresh basil
  • Calories (kcal) : 240
  • Fat Calories (kcal): 160
  • Fat (g): 18
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 15
  • Sodium (mg): 390
  • Carbohydrates (g): 16
  • Fiber (g): 4
  • Protein (g): 6