Romaine Wedge Salad Recipes

GRILLED ROMAINE SALAD

Grilled Romaine Salad image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 heads romaine lettuce
Extra-virgin olive oil
Citrus Caesar Vinaigrette, recipe follows
Parmigiano-Reggiano
1 clove garlic, minced
1 tablespoon grated lemon zest
3 tablespoons fresh lemon juice (from 1 to 2 lemons)
2 tablespoons anchovy paste
1 tablespoon white wine vinegar
2/3 cup extra-virgin olive oil

Steps:

Preheat a grill to medium-high.
Rinse and pat dry the lettuce. Cut the 2 heads in half lengthwise. Brush surface with olive oil and grill about 4 to 5 minutes total, turning occasionally. Place each wedge on a salad plate and drizzle with Citrus Caesar Vinaigrette or your favorite Caesar dressing. With a vegetable peeler, shave some pieces from a wedge of Parmigiano-Reggiano over each salad and serve.
Place all ingredients in a pint jar with a lid. Secure the lid, then shake to blend. Store, covered, in the refrigerator for up to a week.

GREEK-INSPIRED GRILLED WEDGE SALAD

Greek-Inspired Grilled Wedge Salad image

Grilled romaine salad with a Greek twist!

Provided by Mangia! Mangia!

Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried mixed herbs
½ teaspoon coarse sea salt
cracked black pepper to taste
1 tablespoon extra-virgin olive oil
2 hearts of romaine, halved lengthwise
2 vine-ripened tomatoes, diced
½ cup diced cucumber
½ cup diced red onion
½ cup crumbled feta cheese
10 halved Kalamata olives

Steps:

Preheat an outdoor grill for medium heat and lightly oil the grate.
Whisk oil, balsamic vinegar, and mixed herbs in a small bowl. Add salt and pepper.
Place romaine halves cut-sides up on a work surface. Drizzle with oil and sprinkle with salt and pepper.
Grill romaine, cut-sides down until slightly caramelized, 2 to 3 minutes.
Plate grilled romaine cut-sides up. Top with tomatoes, cucumber, onion, feta cheese, and olives. Drizzle with dressing and serve.

Nutrition Facts : Calories 214.8 calories, Carbohydrate 12 g, Cholesterol 16.7 mg, Fat 17.1 g, Fiber 3.7 g, Protein 5.1 g, SaturatedFat 4.6 g, Sodium 597 mg, Sugar 6.2 g

GARLIC AND ROMAINE SALAD (CROWD SIZE)

Garlic and Romaine Salad (Crowd Size) image

Everyone will love this classic salad drizzled with lemony vinaigrette.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 15m

Yield 20

Number Of Ingredients 9

Ingredients

2 large bunches romaine, torn into bite-size pieces (20 cups)
2 cups pitted jumbo ripe olives
1/2 cup lemon juice
1/4 cup olive or vegetable oil
1/2 teaspoon salt
1/2 teaspoon pepper
4 cloves garlic, finely chopped
1 cup seasoned croutons
2/3 cup freshly shredded Parmesan cheese

Steps:

Place romaine and olives in large glass or plastic bowl.
Shake lemon juice, oil, salt, pepper and garlic in tightly covered container. Pour over romaine mixture; toss.
Sprinkle with croutons and cheese. Serve immediately.

Nutrition Facts : Calories 80, Carbohydrate 5 g, Cholesterol 5 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 340 mg

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