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Grilled Romaine Antipasto Salad
Grilled Romaine Antipasto Salad

Before you jump to Grilled Romaine Antipasto Salad recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

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As you can see, it’s not difficult to begin integrating healthy eating into your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to grilled romaine antipasto salad recipe. You can cook grilled romaine antipasto salad using 21 ingredients and 5 steps. Here is how you do that.

The ingredients needed to make Grilled Romaine Antipasto Salad:
  1. Provide 2 heads of romaine lettece
  2. Prepare 1 fresh beefsteak tomato, cut in wedges
  3. You need 8 slices of salami
  4. Take 14 slices pepperoni
  5. Prepare 12 small fresh mozzarella balls
  6. You need 1/4 cup shaved Provolone cheese
  7. Take 16 black olives
  8. Prepare 16 marinade artichoke halves
  9. Use 1/4 thin sliced red onion
  10. Take 1/2 cup roasted red peppers, cut in strips
  11. Prepare BASTING SAUCE AND DRESSING
  12. Provide 1/4 cup olive oil, extra virgin
  13. Provide 3 tbsp Balsamic vinegar
  14. Take 1 garlic clove, minced
  15. Take 1 tbsp romano cheese, grated
  16. Use 1/4 tsp black pepper, and salt to taste
  17. Provide 1/4 tsp red pepper flakes
  18. Take 2 tbsp mixed chopped fresh herbs. I used a combination of basil, chives and parsley
  19. Use 1/2 tsp hot sauce, such as Frank's brand
  20. Provide ACCOMPANIMENTS
  21. Provide 8 oz grilled Ahi tuna
Instructions to make Grilled Romaine Antipasto Salad:
  1. Trim off dark outer leaves of romaine, cut each head in half lengthwise and trim stem to clean it up
  2. Wisk all Basting and Dressing ingredients in a bowl
  3. Brush romaine with dressing on all sides
  4. Grill over direct heat, turning and basting once . It will take only 1 to 2 minutes on each side to get a charred look but still be crisp. Arrange either one or two hearts on a plate and divide remaining ingredients evenly between plates. Slice tuna and also divide evenly. Serve with remaining dressing for adding individually
  5. Note, I seared the tuna with the romaine on the grill. I first brushed it with my spicy ranch dressing recipe attached below then seasoned it with cracked black pepper and cooked it about 2 to 4 minutes on each side depending on the thickness of the fish for rare - - https://cookpad.com/us/recipes/353091-spicy-ranch-dipdressing

Place each wedge on a salad plate and. Once your romaine is grilled, it's time to dress it up. You can top the romaine hearts with your favorite salad veggies. I like to add bacon, tomatoes and creamy ranch dressing like a mashup of a like a wedge salad and a BLT salad. Using pre-cooked bacon, or cooking the bacon in the oven while you grill the lettuce makes is quick and easy.

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