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Grilled Romaine Toss Salad


I found this amazing salad recipe in my Taste of Home magazine.  I added grilled strips of chicken and avacados.  It was delish and Mark even loved it. 



Ingredients

  • 1/4 cup olive oil
  • 3 tablespoons sugar
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 plum tomatoes, quartered
  • 2 large sweet onions, thinly sliced

  • GRILLED ROMAINE:
  • 4 romaine hearts
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

  • DRESSING:
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 3 garlic cloves, peeled and halved
  • 2 tablespoons brown sugar
  • 1/4 cup grated Parmesan cheese

Directions

  • In a large bowl, combine the first six ingredients. Add tomatoes and onions; toss to coat. Transfer to a grill wok or basket. Grill, covered, over medium heat for 8-12 minutes or until tender, stirring frequently. Set aside.
  • For grilled romaine, cut romaine hearts in half lengthwise, leaving ends intact. Brush with oil; sprinkle with salt and pepper. Place romaine halves cut sides down on grill. Grill, covered, over medium heat for 3-4 minutes on each side or until slightly charred and wilted.
  • For dressing, place the oil, vinegar, garlic and brown sugar in a food processor; cover and process until smooth.
  • Coarsely chop romaine; divide among 10 salad plates. Top with tomato mixture; drizzle with dressing. Sprinkle with cheese. Yield: 10 servings.

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