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Grilled Romaine & Vegetable Salad
goat cheese feta, balsamic vinegar
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Ingredients:
3 Romaine Lettuce Hearts
2 Vegetable Kebabs
2 Tbs. Olive Oil, divided
1 Tbs. Balsamic Vinegar
1 Pinch Salt and Pepper
1 Ounce Goat Cheese Feta, or your favorite cheese
1 Tbs. Pine Nuts
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This salad is made with leftover cold vegetables.
Make vegetable kebabs for dinner and save a couple skewers for this salad.
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This is a new product that I have just discovered.
Romaine lettuce hearts, hydroponics grown.
You can also use the regular romaine hearts that have been on the market for many years.
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This is a small chunk of a goat cheese feta.
You can also use regular feta, blue cheese, goat cheese or any other cheese that you like.
You can also skip the cheese if you like.
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Cut romaine heads in half.
Spread one tablespoon of the oil over the middle of a large serving platter.
Sprinkle the oil with salt and pepper.
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Heat your bbq grill to high.
Place the lettuce, cut side down, over the oil on the platter.
Gently rub the oil into the lettuce.
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Place lettuce directly onto the hot grill.
Let the lettuce sit on the grill for about half a minute.
Lettuce should pick up a little char color.
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Remove lettuce from the grill and place back onto the serving platter.
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Remove cooked vegetables from the skewers.
Sprinkle vegetables over the lettuce.
Drizzle remaining oil and balsamic vinegar over the salad.
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Garnish the salad with crumbled cheese and nuts.
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