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Barbecued Romaine Salad with Chili Vinaigrette

Source: Cooking at a Glance - Vegetables & Grains
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Serves 6 as an accompaniment
Get fired up for a really hot salad: romaine lettuce quarters threaded onto skewers and barbecued over medium-hot coals. The chili vinaigrette adds a different kind of heat. If using bamboo skewers, be sure to soak them for 30 minutes in advance.
RECIPE INGREDIENTS
For the Vinaigrette:
2 fluid ounces red wine vinegar
2 fluid ounces olive oil
1 clove garlic, minced
1/2 teaspoon salt
1/4-1/2 teaspoon chili powder
1/4 teaspoon pepper
For the Salad:
1 head romaine lettuce (about 1 lb)
2 ounces Gorgonzola, blue, or feta cheese, crumbled  
1 ounce broken pecans or walnuts, toasted
Barbecued Romaine Salad with Chili Vinaigrette Recipe at Cooking.com
DIRECTIONS
FOR THE VINAIGRETTE:
In a screw-top jar combine vinegar, oil, garlic, salt, chili powder, and pepper. Cover and shake well. Set aside.


FOR THE SALAD:
Cut the romaine lengthwise into quarters. To keep leaves together, spear the wedges across with 3 metal or bamboo skewers. Cook on an uncovered barbecue directly over medium-hot coals, turning once, for 3-5 minutes, or till lettuce is wilted and lightly charred.


Remove from barbecue. Remove skewers; trim off bottom core of each lettuce wedge. Cut each wedge across into slices. Place lettuce in a large salad bowl; add cheese and nuts. Shake dressing; pour over salad. Toss salad; serve immediately.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Garden Grill: Easy Veggies
Nutrition Facts per Serving
Yield:   Serves 6 as an accompaniment
Calories: 156
Fat. Total: 15g
Fiber: 2g
Carbohydrates, Total: 3g
Sodium: 297mg
% Cal. from Fat: 87%
Cholesterol: 10mg
Protein: 4g
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