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Grilled Romaine Salad

Yield: 6 servings

Ingredients

Reorder #
Name
Amount
546042
½ cup
Market Item
Toasted Pecans
¼ cup
737810
¼ cup
764532
½
513458
¼ cup
312267
1 Tbsp.

Preparation Instructions

Dressing

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Mix together dried cherries, balsamic vinegar, 1/2 cup olive oil, thyme, parsley, Dijon mustard, salt and pepper. Blend with blender until smooth.

Salad

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Coat hearts of Romain and olive oil and sprinkle with salt and pepper. Grill for two minutes on each side.

Place grilled romaine hearts on a plate, sprinkle dried cherries pecans, bacon, blue cheese and avocado on top. Drizzle dressing over salad. CCP: Product must be cooled to a maximum internal temperature of 41°F or less, within 4 hours.