Grilled Romaine and Tomato Salad
The grill isn’t just for steaks and burgers anymore. Grilling romaine lettuce will give a whole new dimension to your salad, and it couldn’t be easier. Just make sure to slice the romaine vertically to keep the core together on the grill.
- Calories: 118
- Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 86mg
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- 4 hearts Romaine lettuce, halved lengthwise
- 4 large red tomatoes, halved
- 4 medium yellow tomatoes, halved
- 2 small red onions, halved
- 2 Tbsp olive oil
- 3 Tbsp balsamic vinegar
- 1/4 tsp salt
- Black pepper to taste
- 1 avocado, pitted, peeled and chopped
- 1 Tbsp sunflower seeds
- Chopped fresh basil, for garnish
- Preheat the grill to medium-high heat.
- On a baking sheet, arrange the romaine lettuce, tomatoes and onions. Drizzle 1 tablespoon of the olive oil over the vegetables.
- Transfer the vegetables to the grill. Turning the vegetables frequently, grill the lettuce until the outer leaves are just browned and softened, about 5 minutes, and the tomatoes and onions are softened and slightly charred, about 7 minutes. Transfer the vegetables back to the baking sheet. Chop the tomatoes and onions. Set aside.
- In a small bowl, combine the vinegar, salt, pepper and remaining 1 tablespoon oil. On a large platter, arrange the romaine halves and drizzle with half the vinaigrette. In a large bowl, combine the chopped tomatoes and onions. Toss with the remaining vinaigrette.
- Arrange the tomato mixture over the lettuce and top with the avocado, sunflower seeds and basil.
Copyright 2020 © Baldwin Publishing, Inc. All rights reserved.
Health eCooking® is a registered trademark of Baldwin Publishing, Inc. Cook eKitchen™ is a designated trademark of Baldwin Publishing, Inc. Any duplication or distribution of the information contained herein without the express approval of Baldwin Publishing, Inc. is strictly prohibited.