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Putting romaine on the grill for a few minutes gives it a different delicious flavor. Make sure you put the tray you will serve it on in the fridge or even the freezer beforehand so you have different textures and temperatures in the salad.
Mix up the dressing by combining the vinegar, water, vegetable oil, salt and pepper together in a small bowl or shake them up in a bottle.
Split the romaine hearts in half and brush or spray lightly with olive oil.
Put the lettuce halves cut side down on a medium hot grill (you don’t want to burn it, just warm it) for about 2 minutes. Don’t flip them.
Remove and put on your chilled platter, splash with dressing, and add your toppings.
Serve immediately or you will have soggy salad!
This refreshing chopped salad was so tasty, my girls and I were fighting over the last serving. If you’ve never had jicama, it’s a slightly sweet, mild flavored, very moist and very crunchy root vegetable from Mexico. It’s also very high in fiber and Vitamin C. I can buy precooked barley in the freezer section of my grocery store. If you can’t find the precooked variety, I share simple cooking instructions below.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!