Perfect for a busy weeknight or Sunday afternoon, this Easy Grilled Romaine Salad is so flavorful. Use a store-bought balsamic vinaigrette to marinate the vegetables, and then grill them to bring out their flavor even more. Gorgonzola tastes great sprinkled on top, but you may substitute feta, Parmesan or goat cheese if you wish. Feel free to add grilled chicken, steak or shrimp for a main-dish salad. Serve with some crusty bread and olive oil, and dinner is ready.
Easy Grilled Italian Romaine Salad
4 Roma (plum) tomatoes, sliced
1 small red onion, thinly sliced
1 (14-ounce) can quartered artichoke hearts, drained
1 cup balsamic vinaigrette, divided
6 cups chopped romaine lettuce
1/3 cup pitted black olives
1/3 cup crumbled Gorgonzola (1½ ounce)
1. In a large dish combine tomatoes, onion and artichokes; drizzle with 1/2 cup of the vinaigrette. Let stand at least 15 minutes.
2. Preheat grill to medium-high (350°F to 400°F). Remove vegetables from marinade; discard marinade. Place vegetables in a grill basket or on a sheet of heavy-duty foil. Place basket or foil on grill. Grill, covered, 5 to 7 minutes per side or until lightly charred, turning occasionally.
3. In a large salad bowl or serving platter combine lettuce and olives. Top with grilled vegetables. Sprinkle with Gorgonzola, drizzle with remaining 1/2 cup vinaigrette, and serve.