Recipe: Grilled Romaine and Vegetable Salad with Balsamic Herb Vinaigrette

GRILLED ROMAINE AND VEGETABLE SALAD WITH BALSAMIC HERB VINAIGRETTE

"Grill Romaine lettuce to add a hint of smoky flavor. Serve with grilled vegetables to make a spectacular summer salad."

2 heads Romaine lettuce hearts, halved lengthwise
1 tablespoon olive oil, divided use
10 asparagus spears, cut into 1-inch pieces
1 cup grape tomatoes
1 cup mushrooms, halved
1 red bell pepper, cut into 1/2-inch chunks
1 teaspoon garlic powder
1 teaspoon onion powder
Balsamic Herb Vinaigrette (for serving, recipe follows)

Brush Romaine lettuce lightly with some of the oil; set aside.

Toss vegetables with remaining oil, garlic powder and onion powder in large bowl. Place vegetable mixture in grill basket sprayed with no stick cooking spray.

Grill vegetable mixture 10 to 12 minutes or until tender, turning occasionally. Grill Romaine lettuce over medium heat 3 to 4 minutes or until lightly browned, turning frequently.

Cut Romaine lettuce halves lengthwise in half. Place lettuce on individual plates; top with grilled vegetable mixture. Drizzle with Vinaigrette.

BALSAMIC HERB VINAIGRETTE

1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon basil
1 teaspoon garlic powder

Mix all ingredients in small bowl with wire whisk until well blended. Set aside.

VARIATION:

FOR GRILLED TOSSED SALAD:
Chop grilled Romaine lettuce into bite-size pieces. Toss with grilled vegetable mixture in large bowl. Drizzle with Balsamic Herb Vinaigrette; toss lightly to coat.

Makes 8 servings
Source: McCormick