Blueberry, Blue Cheese, and Pecan Grilled Romaine Salad

Blueberry, Blue Cheese, and Pecan Grilled Romaine Salad requires roughly 25 minutes from start to finish. One portion of this dish contains around 12g of protein, 29g of fat, and a total of 399 calories. This gluten free recipe serves 3 and costs $2.52 per serving. A mixture of blueberries, romaine lettuce, blue cheese dressing, and a handful of other ingredients are all it takes to make this recipe so tasty. It will be a hit at your The Fourth Of July event. 127 people have tried and liked this recipe. It works well as a side dish. It is brought to you by Grumpys Honey Bunch. All things considered, we decided this recipe deserves a spoonacular score of 90%. This score is awesome. If you like this recipe, you might also like recipes such as Romaine, Blue Cheese and Spiced-Pecan Salad, Grilled Romaine Salad with Blue Cheese, and Grilled Romaine and Blue Cheese Salad.

Servings: 3

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

4 slices thick cut bacon

1 tablespoons bacon fat

½ cup crumbled blue cheese dressing

1 cup blueberries (or more if you wish!)

¼ cup candied pecans, chopped

1 tablespoon robust olive oil

2 heads romaine lettuce, washed and sliced in half lengthwise

salt and pepper to taste

1 tablespoons worcestershire sauce

Equipment:

oven

aluminum foil

baking sheet

paper towels

grill

Cooking instruction summary:

Preheat oven to 350 degrees. Place 4 strips of bacon on cookie sheet lined with aluminum foil and bake in preheated oven about 10-15 minutes depending on thickness of bacon. Flip bacon half way through. Remove from oven when brown and crisp and transfer to a plate lined with a paper towel to absorb fat drippings. When cool, break into smaller pieces and set aside.Make the vinaigrette by placing bacon fat, olive oil, worcestershire sauce, salt and pepper in a small jar with a lid. Tighten cover on jar and shake well to combine dressing.On a preheated grill, place romaine halves cut side up. Grill over medium heat about 2 minutes. Flip romaine and grill another 2 minutes. Remove from heat and assemble on serving platter.Drizzle grilled romaine with vinaigrette and top with blueberries, blue cheese crumbles, bacon pieces and candied pecans. Serve Immediately.

 

Step by step:


1. Preheat oven to 350 degrees.

2. Place 4 strips of bacon on cookie sheet lined with aluminum foil and bake in preheated oven about 10-15 minutes depending on thickness of bacon. Flip bacon half way through.

3. Remove from oven when brown and crisp and transfer to a plate lined with a paper towel to absorb fat drippings. When cool, break into smaller pieces and set aside.Make the vinaigrette by placing bacon fat, olive oil, worcestershire sauce, salt and pepper in a small jar with a lid. Tighten cover on jar and shake well to combine dressing.On a preheated grill, place romaine halves cut side up. Grill over medium heat about 2 minutes. Flip romaine and grill another 2 minutes.

4. Remove from heat and assemble on serving platter.

5. Drizzle grilled romaine with vinaigrette and top with blueberries, blue cheese crumbles, bacon pieces and candied pecans.

6. Serve Immediately.


Nutrition Information:

Quickview
399k Calories
11g Protein
28g Total Fat
27g Carbs
28% Health Score
Limit These
Calories
399k
20%

Fat
28g
45%

  Saturated Fat
7g
50%

Carbohydrates
27g
9%

  Sugar
14g
17%

Cholesterol
24mg
8%

Sodium
904mg
39%

Get Enough Of These
Protein
11g
23%

Vitamin A
36392IU
728%

Vitamin K
442µg
421%

Folate
572µg
143%

Fiber
10g
41%

Manganese
0.82mg
41%

Potassium
1174mg
34%

Iron
4mg
28%

Vitamin B1
0.41mg
27%

Vitamin C
22mg
27%

Vitamin B2
0.37mg
22%

Phosphorus
210mg
21%

Vitamin B6
0.42mg
21%

Calcium
191mg
19%

Magnesium
68mg
17%

Vitamin B3
2mg
14%

Copper
0.26mg
13%

Selenium
8µg
12%

Vitamin E
1mg
12%

Zinc
1mg
10%

Vitamin B5
0.82mg
8%

Vitamin B12
0.24µg
4%

Vitamin D
0.23µg
2%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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