Grilled Romaine Salad

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I hope everyone had a fun and safe fourth of July.  Ours was very quiet ~ Zippy played in his pool and then hid when the fireworks started.

I survived my fun day at the dentist but still have some pain ~ hopefully tomorrow will be better.

In the meantime, I made this salad last month and we really enjoyed it.  It was easy to make and tastes delicious.  I found the recipe in one of the Deen Brothers magazines.  My DH did the grilling and I did the rest.  I don’t remember what I served it with but it would go well with just about any protein.

Grilled Romaine Salad

3 tbps balsamic vinegar
1 tsp Dijon mustard
1/4 tsp orange zest
1/4 cup olive oil

4 large portobello mushrooms
1 head Romaine lettuce, halved lengthwise
1 plum tomato, sliced
1/2 cup crumbled blue cheese

For the dressing, combine the vinegar, mustard, and zest in a small bowl. Stream in the olive oil, whisking, until all well combined. Store in refrigerator until ready to use.

Preheat your grill to medium high and grill mushrooms for 3 to 4 minutes on each side. Grill lettuce halves for 2 to 3 minutes per side or until browned. Cool.

Cut lettuce into bite-sized pieces and place in a salad bowl. Slice mushrooms and add to bowl along with the tomato slices and then sprinkle with the cheese crumbles. Drizzle with the dressing.

Serve immediately.

Makes 4 servings.

Happy Cooking!

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