Grilled Romaine Salad

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Grilled Romaine Salad


  • ⅓ cup olive oil
  • 2 teaspoons lime zest
  • 5 cloves garlic, finely chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 (8-ounce) package baby bell peppers, halved and seeded
  • 3 ears yellow corn, shucked
  • ½ red onion, sliced into wedges
  • 8 radishes, halved
  • 2 medium zucchini, halved lengthwise
  • 4 romaine hearts, halved lengthwise
  • Feta-Jalapeño Ranch Dressing (recipe follows)

Feta-Jalapeño Ranch Dressing

  • ½ cup buttermilk
  • ¼ cup sour cream
  • 1 (4-ounce) package crumbled feta cheese
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped fresh parsley
  • 1 grilled fresh jalapeño, seeded and chopped
  • 2 teaspoons lime zest
  • 2 tablespoons fresh lime juice
  • ¼ teaspoon ground cumin


  1. In a small bowl, combine oil, lime zest, and garlic. Microwave on high for 30 seconds or until garlic is fragrant. Stir in salt and black pepper. Reserve 2 tablespoons oil mixture. In a large resealable plastic bag, combine remaining oil mixture, bell peppers, corn, onion, radishes, and zucchini, tossing together in bag until coated. Let stand for 30 minutes.

  2. Spray grill with cooking spray. Preheat grill to high heat (400° to 450°).

  3. Remove vegetables from bag and discard marinade. Grill vegetables until they reach desired degree of doneness, 3 to 4 minutes per side.

  4. Cut corn kernels from cob and place in a medium bowl. Chop bell peppers and zucchini, if desired, and place in bowl. Add radishes and onion.

  5. Brush reserved 2 tablespoons oil mixture evenly on cut sides of lettuce. Grill lettuce, cut side down, until charred and wilted, 1 to 2 minutes. Serve with chopped vegetables and Feta-Jalapeño Ranch Dressing.

Feta-Jalapeño Ranch Dressing

  1. In a medium bowl, combine all ingredients. Cover and chill for at least 1 hour.


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