We celebrate the end of Grilled Vegetables Week by looking back into the vaults to a killer grilled romaine lettuce salad we did back in 2012. Imagine super crunchy leaves, left slightly toasty by a hot grill, dressed in Roma tomatoes, olive oil, and balsamic vinegar. It’s easily one of our favorite salads – make it now.
If you liked this cook, also check out Grilled Lox, Egg Salad & Avo and Croutons My Way (and a simple Mexican salad).
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