Senin, 03 Desember 2012

Grilled Romaine and Blue Cheese Salad

My husband always orders the “Wedge Salad” at one of our favorite steak house restaurants.  I am not a big fan of ice burg lettuce, it has no nutritional value, so I exchanged it with grilled Romaine lettuce.  A much better and healthier choice!

  • 2 heads of Romaine Lettuce, cut in half
  • 3 strips of bacon, cooked and diced
  • 2 medium tomatoes, diced
  • 1/4 cup light sour cream
  • 3 tablespoons crumbled blue cheese
  • juice from 1/2 lemon
  • 3 tablespoons whole milk
  • salt and pepper to taste
  • 1 tablespoon olive oil, or enough to drizzle over lettuce
Cut heads in half and drizzle with olive oil.  In a medium bowl combine cheese, sour cream, lemon juice, milk, salt & pepper, stir to combine. Dice tomatoes and set aside. Heat grill to medium heat.  Lay romaine cut side down on grill.  Cook 2-3 minutes, just until grill marks, flip and repeat on other side. Lay Romaine on plate, top with tomato, bacon and blue cheese.

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