Grilled Romaine and Berry Salads

Grilling adds a smoky note to the greens in this knife-and-fork salad, and brings out some of the natural sweetness. It blends well with the sweetness of the berries and vinaigrette.

Hands-on Time: 15 min. | Total Time: 15 min. | Serves: 4 | Difficulty: Easy

  • 2 small firm heads of romaine, rinsed and dried
  • ¼ cup vegetable oil, divided
  • 1 Tbsp. sugar
  • 1 Tbsp. lime juice
  • ½ tsp. Dijon mustard
  • ½ tsp. grated lime peel
  • 2 cups mixed fresh berries (halved strawberries, blackberries, raspberries, blueberries)
  1. Heat gas or charcoal grill to medium-high heat. Trim 1” from leafy end of romaine. Leaving root end intact, cut each head in half lengthwise. Brush cut sides of romaine with 1 tablespoon of the oil.
  2. Place romaine, cut sides down, on grill. Cook 3-5 minutes or until just starting to soften. Remove to platter.
  3. Meanwhile, in small bowl, whisk sugar, lime juice, lime peel and mustard with wire whisk. Add remaining oil slowly, whisking until thick and blended; drizzle over grilled romaine. Spoon berries over romaine.
  4. Refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 210, Calories from Fat 130, Total Fat 15g (23% DV), Saturated Fat 1g (5% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 40mg (2% DV), Carbohydrates 20g (7% DV), Dietary Fiber 8g (32% DV), Sugars 11g, Protein 4g, Vitamin A 550%, Vitamin C 100%, Calcium 10%, Iron 20%

View Party Plan: Make Your Memorial Day Weekend Sizzle!