Grilled Romaine Salad with Cherries, Feta and Toasted Pine Nuts!

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I stumbled upon this recipe on Laurie McNamera’s website Simply Scratch which I found to be filled with great ideas and recipes that can all be made from scratch.  I highly recommend checking it out.

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Lightly grilled lettuce “wedges” topped with summers finest fruits: cherries and tomatoes, along with crumbled Greek feta, toasted pine nuts and my favorite balsamic dressing!

YIELD: 4-8 depending

PREP TIME: 15 to 20 minutes

COOK TIME: 30 to 45 seconds

TOTAL TIME: about 15 to 20 minutes

INGREDIENTS:

4 gem lettuce heads, halved lengthwise

olive oil

1 cup fresh cherry halves

1 cup fresh sun gold tomatoes

3 tablespoons fresh Greek feta cheese

2-3 tablespoons toasted pine nuts

2-3 tablespoons pepitas

house balsamic vinaigrette

fresh cracked black pepper

house balsamic vinaigrette

DIRECTIONS:

Preheat your outdoor grill or grill pan to medium medium-low. Brush the cut side of the lettuce with olive oil and grill for 30 to 45 seconds. Lettuce should have grill marks but still remain to be firm and retain it’s shape.

Arrange the lettuce, grill marks side facing up, and top with the cherry and tomato halves, feta, pine nuts and pepitas.

Drizzle with the balsamic vinaigrette and sprinkle with cracked black pepper.Grilled-Romaine4

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