Smokehouse Grilled Salad


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Smokehouse Grilled Salad
Smokehouse Grilled Salad
Ingredients
1 (18- oz.) package hearts of romaine, halved horizontally
Olive oil cooking spray
3 ears corn on the cob, husked
2 bell peppers, stemmed, seeded and quartered
2 large portabella mushrooms, sliced 1/2 inch thick
1 large red onion, sliced 1/4 -inch thick
1 cup 1/4 -inch dice Rumiano Smoked Mozzarella Cheese (in our Deli)
2/3 cup Raley's Smoked Almonds, coarsely chopped
6 tbsp. Raley's Balsamic Vinegar
1/4 cup extra virgin olive oil
2 tsp. spicy brown mustard
freshly ground sea salt and pepper to taste
Directions

Prep: 20 minutes, Cook: 10 minutes, Serves: 6

1. Cook romaine, cut side down, on a lightly oiled grill over medium-high heat for 1 minute or until lightly charred; remove and set aside.

2. Coat corn, peppers, mushrooms and onion with cooking spray. Grill over medium heat for 5 to 10 minutes or until nicely charred, cooking onion a bit longer to soften. Let cool slightly, then coarsely chop. Cut corn kernels off cob.

3. Place lettuce onto 6 salad plates and top each with grilled vegetables, cheese and almonds. Whisk together balsamic vinegar, extra virgin olive oil, mustard, salt and pepper in a small bowl; drizzle over salads. 

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