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Grilled Romaine Salad with Cherries, Feta and Toasted Pine Nuts

Print Recipe
Lightly grilled lettuce "wedges" topped with summers finest fruits: cherries and tomatoes, along with crumbled Greek feta, toasted pine nuts and my favorite balsamic dressing!
Course Salads
Cuisine American
Keyword easy, grilled romaine, meatless, salad, summer
Prep Time 20 mins
Total Time 20 mins
Servings 8 servings
Calories 221
Author Laurie McNamara

Ingredients

  • 4 gem lettuce heads halved lengthwise
  • olive oil
  • 1 cup cherries pitted and halved
  • 1 cup fresh sun gold tomatoes
  • 3 tablespoons feta cheese crumbled
  • 3 tablespoons toasted pine nuts
  • 3 tablespoons pepitas
  • house balsamic vinaigrette
  • fresh cracked black pepper to taste

Instructions

  • Preheat your outdoor grill or grill pan to medium medium-low. Brush the cut side of the lettuce with olive oil and grill for 30 to 45 seconds. Lettuce should have grill marks but still remain to be firm and retain it's shape.
  • Arrange the lettuce, grill marks side facing up, and top with the cherry and tomato halves, feta, pine nuts and pepitas.
  • Drizzle with the balsamic vinaigrette and sprinkle with cracked black pepper.

Nutrition

Calories: 221kcal | Carbohydrates: 10g | Protein: 4g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 101mg | Potassium: 288mg | Fiber: 2g | Sugar: 7g | Vitamin A: 5053IU | Vitamin C: 8mg | Calcium: 61mg | Iron: 2mg