Grilled Romaine Salad
Ingredients
- 3 ears corn, shucked
- 1 (16-oz) pkg miniature multicolor peppers
- 1 red onion, cut into wedges
- 4 hearts of romaine, halved lengthwise
- ¼ cup olive oil, divided
- ¾ cup Ranch dressing
- 1 Tbsp minced jalapeño pepper
Instructions
- Preheat grill or grill pan to medium-high heat. Brush corn, peppers, and onion with 3 Tbsp oil.
- Grill corn, peppers, and onion, 10 minutes, turning occasionally, until vegetables are browned and tender. Cut kernels from cobs, discarding cobs. Slice peppers.
- Brush cut sides of lettuce with 1 Tbsp oil. Grill lettuce, cut sides down, 3 to 4 minutes or until slightly charred. Divide lettuce among 8 plates. Top lettuce with corn kernels, sliced peppers, and onion wedges.
- Stir together dressing and jalapeño pepper; drizzle over salads.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
218
|
218
|
| Fat (g) | 16 | 16 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 3 | 3 |
| Carb (g) | 17 | 17 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 215 | 215 |
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