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Backyard Blogging.

Grilled Wedge Salad

We love a good wedge salad, and this fits the bill! Salads don’t have to be boring. Inject wood-fired flavor for this delicious Grilled Wedge Salad.


1 Cup mayonnaise
1/4 Cup buttermilk
4 Ounce blue cheese
1 Clove garlic, minced
2 Tablespoon chopped flat-leaf parsley
salt and pepper
2 Strips bacon
1 Head romaine, sliced in half lengthwise with core kept intact
1 Tablespoon extra-virgin olive oil
1/4 Teaspoon kosher salt
1 Pinch black pepper


Mix all ingredients for the dressing in a small bowl and set aside.

When ready to cook, set Traeger temperature to 400℉ and preheat, lid closed for 15 minutes.

Lay bacon strips directly on the grill grate and cook for 10 to 15 minutes or until fat is rendered and bacon is crispy.

Brush romaine lettuce with olive oil and season with salt and pepper. Lay lettuce cut-side down directly on the grill grate next to the bacon and cook for 5 to 7 minutes until lightly browned and grill marks appear.

Remove bacon from the grill and chop into small pieces.

Lay grilled romaine on a plate or serving dish and drizzle with dressing. Top with tomatoes, chopped bacon, blue cheese, sliced scallions, parsley and black pepper. Enjoy!

Recipe and photo from Traeger.