Summer salads are one of the most refreshing things on a hot day. I love filling up on fresh veggies and salads are such a great way to add some super foods to your diet.
This grilled romaine salad developed by Hungry Girl is a fun twist on your standard dinner salad and uses Pompeian’s olive oil and vinegar. For more tips & tricks from Hungry Girl, sign up for free daily e-mails.
Pompeian is sponsoring an exciting Twitter party this week and they’ll have some great tips for helping you add a Mediterranean twist to your grilling. Join us on Thursday, July 11, 2013 at 6 p.m. PT / 9 p.m. ET to chat. Be sure and RSVP for the Twitter party to be entered to win prizes.
1/2 of recipe: 135 calories, 10g fat, 340mg sodium, 9.5g carbs, 3g fiber, 5g sugars, 5g protein
Prep: 10 minutes
Cook: 5 minutes
1 tbsp. Pompeian Extra Virgin Olive Oil
1 large heart romaine lettuce, halved lengthwise
2 dashes each salt and black pepper
1/4 cup diced tomato
1/4 cup diced red onion
1/4 cup crumbled reduced-fat feta cheese
2 tbsp. finely chopped basil
2 tbsp. Pompeian Balsamic Vinegar
Bring grill to high heat.
Drizzle and brush 1/2 tsp. olive oil onto the cut sides of each romaine half. Sprinkle with salt and pepper.
Lay romaine halves on the grill, cut sides down. Grill until slightly charred, 1 – 2 minutes.
Plate romaine halves, cut sides up. Top with tomato, onion, cheese, and basil.
In a small bowl, whisk vinegar with remaining 2 tsp. olive oil. Drizzle and enjoy!
MAKES 2 SERVINGS