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Grilled Romaine Salad

Made with Garlic Parmesan Italian Vinaigrette

Grilled Romaine Salad

Savory joins forces with tangy in this colorful salad that’s drizzled with Marie’s Garlic Parmesan Italian Vinaigrette and is hearty enough for a main course.

4-6 servings

Ingredients

4 heads of baby romaine lettuce, sliced in half lengthwise

1 tbsp olive oil

Salt and pepper, to taste

1 cup cherry tomatoes, halved

1/4 cup parsley, coarsely chopped

1 green onion, thinly sliced

1/2 cup Parmesan cheese, shaved

1/2 cup Marie’s® Garlic Parmesan Italian Vinaigrette

Croutons:

4 slices of white bread, cut into 1/3″ cubes (about 1 cup)

1 tbsp olive oil

1/2 tsp dried parsley

1/2 tsp dried oregano

Salt and pepper, to taste

Directions

For the croutons: Preheat oven to 350°F. Toss bread cubes with olive oil, oregano, parsley, and salt and pepper. Bake until golden brown, about 12–15 minutes, stirring halfway through.

For the salad: Preheat grill to medium-high heat. Brush cut-side of romaine with olive oil and season with salt and pepper. Grill romaine lettuce cut-side down for about 3 minutes, or until charred. Move to a platter and drizzle with Marie’s® Garlic Parmesan Italian Vinaigrette. Top with remaining ingredients.

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