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:

Equipment:

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:

covered percent of daily need