We are OBSESSED with grilled romaine....apparently this isn't as new of a phenomenon as I am making it out to be! But it is AWESOME.
July is National Grilling Month! I was happy to work again with Hungry Girl and Pompeian Oils for a yummy recipes that I can share with you! This salad was real easy to make and it was delicious! Here are some more grilling recipes that are easy including Jalapeño Peach Shrimp Skewers, Grilled Romaine Salad & Spicy Mustard Chicken Kebabs inspired by the Mediterranean diet & developed in partnership with Hungry Girl, Lisa Lillien.
1/2 of recipe: 135 calories, 10g fat, 340mg sodium, 9.5g carbs, 3g fiber, 5g sugars, 5g protein
Prep: 10 minutes
Cook: 5 minutes
1 tbsp. Pompeian Extra Virgin Olive Oil
1 large heart romaine lettuce, halved lengthwise
2 dashes each salt and black pepper
1/4 cup diced tomato
1/4 cup diced red onion
1/4 cup crumbled reduced-fat feta cheese
2 tbsp. finely chopped basil
2 tbsp. Pompeian Balsamic Vinegar
Bring grill to high heat.
Drizzle and brush 1/2 tsp. olive oil onto the cut sides of each romaine half. Sprinkle with salt and pepper.
Lay romaine halves on the grill, cut sides down. Grill until slightly charred, 1 - 2 minutes.
Plate romaine halves, cut sides up. Top with tomato, onion, cheese, and basil.
In a small bowl, whisk vinegar with remaining 2 tsp. olive oil. Drizzle and enjoy!
MAKES 2 SERVINGS