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Wednesday, August 05 2015

4    tablespoons   balsamic vinegar
1      minced garlic clove
1/4   cup   chopped basil
1/4   teaspoon   salt
1/4   teaspoon   black pepper
5    tablespoons   olive oil
2      romaine hearts, washed and chopped into 1/2-inch slices
2      large sweet red peppers, seeded and cut into 4 quarters
4      ears corn, shucked and silks removed
1      large red onion
Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals.
In small bowl, whisk together balsamic vinegar, garlic, basil, salt and pepper. Slowly whisk in olive oil; set aside. Place romaine in a large serving bowl.
Place peppers on grill and cover; grill for about 6 to 7 minutes per side or until skin is starting to turn black. Remove from grill and cut into 1/2-inch pieces; add to romaine in bowl.
Grill corn 10 minutes, turning, or until tender and beginning to brown. Remove corn from grill. Cut kernels from cob; add corn to romaine. Starting at root end, cut red onion into 1/2-inch-thick slices and secure with toothpicks to keep rings from separating. Grill slices 5 minutes per side, turning once. Remove and cut into 1/2-inch pieces; add to romaine mixture.
Toss salad with prepared dressing and serve immediately.

Per Serving: cal. (kcal) 172, Fat, total (g) 10, chol. (mg) 0, sat. fat (g) 1, carb. (g) 21, fiber (g) 4, pro. (g) 4, sodium (mg) 100, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:25 am   |  Permalink   |  0 Comments  |  Email

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