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Grilled Romaine Toss

I often double this fantastic salad, and it’s always history by the end of the night. During inclement weather, simply prepare it under the broiler.—Trisha Kruse, Eagle, Idaho

10 ServingsPrep: 25 min. Grill: 10 min.

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.

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Grilled Romaine Toss (continued)

Directions (continued)

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.

Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.

Nutrition Facts: 1 cup equals 198 calories, 14 g fat (2 g saturated fat), 2 mg cholesterol, 164 mg sodium, 16 g carbohydrate, 2 g fiber, 3 g protein.