Grilled Romaine Salad

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.

  • image description
    4-6 servings

image description 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


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

image description 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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