GRILLED ROMAIN SALAD WITH TANGY BLUE CHEESE VINAIGRETTE

Blue Cheese Vinaigrette 

I’m not a fan of bottled dressings.  In most restaurants, I order vinegar and oil on the side. While there isn’t much better than balsamic vinegar tossed over some leafy greens, occasionally that gets a little mundane.  Here’s what I came up with to break the same old same old.

GRILLED ROMAIN SALAD WITH TANGY BLUE CHEESE VINAIGRETTE

From Nom Nom Bombshells | Salads | American

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High cal Calories 592kcal

High fat Total Fat 55g

High sat-fat Saturated Fat 11g

chol Cholesterol 25mg

sodium Sodium 416mg

carbs Total Carbohydrate 18g

Serving size 462g Calories from fat 497kcal Fiber 7g Protein 10g Sugar 10g
4 servings

Ingredients

  • 3/4 C Olive oil
  • 1/4 C Balsamic vinegar
  • Juice of 1/2 a lemon
  • 1 Clove garlic, grated
  • 4 Pieces bacon
  • 10 Cherry tomatoes
  • 1/4 C Crumbled blue cheese
  • 1/2 T Honey
  • 1 T Dijon mustard
  • 2 Heads Romaine
  • Salt and pepper to taste

Directions

  1. Place oil, vinegar, lemon juice, garlic, honey, mustard, salt and pepper in a bowl and whisk to combine
  2. Add in blue cheese and stir
  3. Grill romaine
  4. Cut off the core at the end
  5. Place on plate, top with bacon bits and tomatoes
  6. Top with dressing

 

How to

This is so simple.  Grate the garlic into a bowl using a microplane.  Pour in your olive oil, vinegar, mustard, lemon juice, honey and whisk to combine.  Stir in your blue cheese.

photo 5

Grill your romaine for about 8 minutes, rotating every so often until the head is warm.  Place on a cutting board and cut the bottom core off of the head of romaine.  Place your romaine on a plate and top with bacon and tomatoes.  Pour your dressing over top and enjoy. I love this, grilled or not.  You can cook the lettuce as long as you’d like and the salad still comes out fantastic!

photo 2

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