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Grilled Romaine Salad

A new twist on salad. Perfect for summer!


  • 1 package romaine hearts
  • 1 tsp. olive oil
  • 1/4 cup crumbled blue cheese
  • 1/4 cup crumbled bacon
  • 1 Tbsp. raspberry balsamic vinegar


  • 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.
  • 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.)