Grilled Romaine Salad

Be Healthy, Gluten-Free, Recipe ReDux, Recipes, Salads June 21, 2011
Grilled Romaine Salad Recipe
Welcome to the first month of Recipe ReDux, a challenge group of healthy living bloggers who believe that with healthy eating, taste must come first!  See the entire list of recipes at the end of this post.

This month’s theme is grilling which put me into a bit of a panic.  Since our move, our outdoor grill has been non-functional without a gas hookup.  Thankfully, we have our trusty George Foreman Grill as a backup.

I have been wanting to make grilled romaine salad ever since a fantastic dinner at Jonathan’s Cork in Tucson.  I love the combination of the hot grill marks and cold crisp lettuce.  For our topping, I included a little bit of crumbled bacon (yes, even dietitians enjoy a little bacon every now and then), some organic blue cheese and a sprinkling of raspberry balsamic vinegar.  The result was outstanding, and this salad couldn’t have been easier to make.

Start with organic romaine hearts.  If you have a full head of romaine, peel off the outer layers and save them for sandwiches or another salad.
Wash and dry your lettuce.  Make sure the romaine is totally dry before you grill it or you will end up with a soggy salad.
Do not trim the end, that is what holds the lettuce together.  Simple slice the romaine heart in half.
Place cut-side down on an oiled grill or George Foreman grill.  Close the lid and cook for 2-3 minutes.  Open the grill, flip the lettuce and grill for another 2 minutes.  Don’t leave it on for too long or it will lose all of it’s crunch.
I used raspberry balsamic vinegar for our salad, but you could use whatever vinegar you have on hand.
Place the romaine cut-side up on a plate.

Sprinkle with crumbled bacon and blue cheese.  Sprinkle with raspberry balsamic vinaigrette.  Serve immediately!  (One romaine heart equals two servings.)

Tip: When buying bacon, look for nitrate-free, antibiotic-free, hormone-free on the package.  It is getting easier and easier to find at the regular grocery store.

Grilled Romaine Salad
Recipe type: Salad
 
A new twist on salad. Perfect for summer!
Ingredients
  • 1 package romaine hearts
  • 1 tsp. olive oil
  • ¼ cup crumbled blue cheese
  • ¼ cup crumbled bacon
  • 1 Tbsp. raspberry balsamic vinegar
Instructions
  1. Wash and dry your lettuce. Make sure the romaine is totally dry before you grill it or you will end up with a soggy salad. Do not trim the end, that is what holds the lettuce together. Simple slice the romaine heart in half.
  2. Place cut-side down on an oiled grill or George Foreman grill. Close the lid and cook for 2-3 minutes. Open the grill, flip the lettuce and grill for another 2 minutes. Don’t leave it on for too long or it will lose all of it’s crunch.
  3. Place the romaine cut-side up on a plate. Sprinkle with crumbled bacon and blue cheese. Sprinkle with raspberry balsamic vinaigrette. Serve immediately! (One romaine heart equals two servings.)

 

Don’t forget to browse through the rest of the Recipe Redux posts!

Alysa Bajenaru – Inspired RD
Grilled Romaine Salad
Ann Dunaway Teh – Eat to Nourish, Energize & Flourish!  
Grilled Flank Steak with Grilled Corn and Peach Salsa
Cindy Brison –Nutrition Know How 
Danielle Omar – Food Confidence
Grilled Sweet Peppers
Diane Welland – EatWellEatClean
Grilled Beet & Onion Salad with Goat Cheese
Dr Barb’s Grilled Corn and Tomato Salad –The Nutrition Budgeteer
Emma Stirling – The Scoop on Nutrition
Char Siu BBQ Pork
Gretchen – Kumquat
Grilled Tandoori Chicken Skewers
Jackie Mills- Delicious Diabetes Cooking
Grilled Proscuitto Shrimp with Asian Dipping Sauce 
Jessica Fishman Levinson – Nutritioulicious
Grilled Salmon Burgers with Cherry Chutney
Katie Caputo- East Meats West
Succulent Sirloin Kabobs 
Kristen – Swanky Dietitian
Portabella Mushroom Burgers with Grilled Corn
Lisa – Healthful Sense
Grilled Veggie Bean Burgers
Liz Weiss and Janice Newell Bissex – Meal Makeover Moms’ Kitchen
Mushroom Burgers with the Works, Mushroom Cannellini Spread 
Nicole Ferring Holovach – Whole Health RD
Grilled Eggs
Rebecca Scritchfield – MeFirst
Grilled Plantains: A Sweet Summer Side Dish
Regan – The Professional Palate
Grilled Eggplant & Two-Tomato Whole-Wheat Piadina
Serena – Teaspoon of Spice
Grilled Watermelon Salad

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35 Comments

  • Reply Lauren June 21, 2011 at 10:44 am

    Love that you used the Foreman. Interesting recipe. I also like EA's polenta recipe. Fun!

  • Reply Regan - The Professional Palate June 21, 2011 at 11:00 am

    I confess to never having grilled romaine, but seriously want to know that I've read your post.

    (and yeah… I eat bacon, too. Even dietitians gotta live a little 😉

  • Reply gretchen June 21, 2011 at 1:57 pm

    love romaine on the grill! so glad you shared this… it looks delightful and perfect for the summer.

  • Reply EA-The Spicy RD June 21, 2011 at 2:29 pm

    Love this easy idea! We use our Foreman quite a bit. I will most definitely be trying this out. Hopefully you'll get your outdoor grill up and running soon :-)

  • Reply Lisa @ Healthful Sense June 21, 2011 at 2:33 pm

    Definitely going to try this out! Looks delicious!

  • Reply Mike Lieberman June 21, 2011 at 3:34 pm

    Never thought of grilling romaine. Definitely intrigued and will be making this during the summer. Thanks for the inspiration.

  • Reply Kristen @ Swanky Dietitian June 21, 2011 at 3:41 pm

    I love love love this idea! I can't wait to recreate it!
    I have had a grilled salad once before and the flavor is amazing!

  • Reply chefpandita.com June 21, 2011 at 5:22 pm

    I've never had grilled romaine before! It looks so good and the bits of cheese and bacon must add an interesting kick to this salad :)

  • Reply Jennifer June 21, 2011 at 6:12 pm

    I've never tried grilling romaine…what an interesting salad! I can't wait to try it. I have struggled with my weight most of my life and recently turned over a new leaf by modifying my recipes on my blog to low fat/low cal. This will work with what I'm doing!

  • Reply Liz - Meal Makeover Mom June 21, 2011 at 9:56 pm

    Love your recipe. I am a huge romaine lettuce fan but have never grilled it before. Glad to be part of Recipe Redux with you and look forward to reading your July post!

  • Reply Ann Dunaway Teh June 21, 2011 at 10:03 pm

    I've never tried this but it looks so simple and delicious. Thanks!

  • Reply Danielle Omar June 21, 2011 at 10:05 pm

    Love an easy recipe like this! Can't wait to try it. Perfect side dish for simple grilled salmon or a burger.

  • Reply nutritioulicious June 21, 2011 at 10:06 pm

    I have always heard grilled romaine is good and yours looks great! Now I definitely have to try it!!

  • Reply Nicole June 22, 2011 at 2:27 am

    Grilled romaine was my backup if the eggs didn't turn out :p Looks great! I also love your all-natural bacon-buying recs. If I'm going to eat bacon, I'm gonna make sure it's high-quality!

  • Reply Becca @ Our Crazy Boys June 22, 2011 at 5:49 am

    Yum!! I'm trying this!

    I bet I can even get Michael to eat it with bacon :)

  • Reply Kat (Eating The Week) June 22, 2011 at 11:13 am

    Definitely will try this! I think my husband would eat a popsicle stick if I put bacon and blue cheese on it, so I'm sure he'll especially like this.

  • Reply mommamia June 22, 2011 at 3:17 pm

    Kat's popsicle stick comment cracked me up. I love love love grilled romaine but haven't made it in forever so thanks for the inspiration (see, you really live up to your name :) Making it today with some ricotta salada cheese – yum.

  • Reply Curry June 22, 2011 at 7:35 pm

    I've grilled Romain before – but then made it as part of a complicated dish. I love the simplicity of sprinkling a few flavors on top and then – DONE!

  • Reply Alex @ delicious-knowledge.com June 22, 2011 at 11:01 pm

    Looks delicious! I haven't had grilled romaine in a while- already thinking about doing this for dinner tomorrow night!

  • Reply Linda June 30, 2011 at 1:14 pm

    I have grilled romaine to the delight of all (brushed with olive oil and salt and peppered). The dressing I use is as follows; 5 or more minced garlic, 1C or more of gorgonzola cheese, enough 1/2&1/2 to smooth out the dressing, beat together. I love to chop up a pear or two and roast some pecans and sprinkle them over the salad. Not only beautiful but delicious.

  • Reply Alysa June 30, 2011 at 4:38 pm

    Linda, that dressing sounds delicious and close to what I probably had at the restaurant that first time. And pecans, yum!

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  • Reply Susie Davis January 4, 2012 at 5:43 am

    Just makes me wanna go out and buy a Foreman grill.
    Delish recipe! Gonna pin it.
    Thank you!
    And happy anniversary. 😉

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