Grilled Romaine & Vegetable Salad
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Grilled Romaine & Vegetable Salad

Course Salad
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8

Ingredients

Balsamic Herb Vinaigrette:

  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon basil leaves
  • 1 teaspoon garlic powder

Salad:

  • 2 heads Romaine lettuce hearts halved lengthwise
  • 1 tablespoon olive oil
  • 10 asparagus spears cut into 1-inch pieces
  • 1 cup grape tomatoes
  • 1 cup mushrooms halved
  • 1 red bell pepper cut into 1/2-inch chunks
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Instructions

Vinaigrette

  1. For the Vinaigrette, mix all ingredients in small bowl with wire whisk until well blended. Set aside.

Salad

  1. Brush Romaine lettuce lightly with some of the oil. Toss vegetables with remaining oil, garlic powder and onion powder in large bowl. Place vegetable mixture in grill basket sprayed with non stick cooking spray.

  2. Grill vegetable mixture 10 to 12 minutes or until tender, turning occasionally.

  3. Grill Romaine lettuce over medium heat 3 to 4 minutes or until lightly browned, turning frequently.

  4. Cut Romaine lettuce halves lengthwise in half. Place lettuce on individual plates; top with grilled vegetable mixture. Drizzle with Vinaigrette.

Recipe Notes

Recipe and photo courtesy of McCormick.