AuthorMike EgrieCategory, , DifficultyIntermediate
Grilled Romaine Salad Sun Dried Tomato Lemon Vinaigrette
Yields4 Servings
Prep Time15 minsCook Time9 minsTotal Time24 mins
 18 oz Wholesome Pantry™ organic romaine hearts, halved lengthwise
 2 lemons, halved crosswise
 2 medium zucchini, halved lengthwise
  cup cup julienne-cut sun-dried tomatoes
 2 tbsp white wine vinegar
 1 tbsp honey
 2 tbsp extra virgin olive oil
 15.50 oz Wholesome Pantry™ organic cannellini beans, drained and rinsed
  cup chopped almonds
  cup shredded parmesan cheese
1

Prepare outdoor grill for direct grilling over medium-high heat.
Spray cut sides of romaine, lemons and zucchini with cooking spray.

2

Place lemons and zucchini, cut side down, on hot grill rack; cover
and cook 8 minutes or until grill marks appear, turning zucchini
once. Place romaine, cut side down, on hot grill rack; cover and cook
romaine 1 minute. Chop zucchini; squeeze juice from 2 lemon halves.

3

In blender, purée sun-dried tomatoes, vinegar, honey, lemon juice,
¾ cup water and ¼ teaspoon each salt and pepper; with blender
running, slowly add oil and purée until incorporated. Makes about 1 cup.

4

Serve romaine hearts drizzled with vinaigrette topped with beans,
almonds, cheese and zucchini; garnish with remaining grilled
lemon halves.

Keep it simple!
Want to simplify this meal? Purchase a ready-made dressing to lessen the workload, and have dinner on the table in no time.

Ingredients

 18 oz Wholesome Pantry™ organic romaine hearts, halved lengthwise
 2 lemons, halved crosswise
 2 medium zucchini, halved lengthwise
  cup cup julienne-cut sun-dried tomatoes
 2 tbsp white wine vinegar
 1 tbsp honey
 2 tbsp extra virgin olive oil
 15.50 oz Wholesome Pantry™ organic cannellini beans, drained and rinsed
  cup chopped almonds
  cup shredded parmesan cheese

Directions

1

Prepare outdoor grill for direct grilling over medium-high heat.
Spray cut sides of romaine, lemons and zucchini with cooking spray.

2

Place lemons and zucchini, cut side down, on hot grill rack; cover
and cook 8 minutes or until grill marks appear, turning zucchini
once. Place romaine, cut side down, on hot grill rack; cover and cook
romaine 1 minute. Chop zucchini; squeeze juice from 2 lemon halves.

3

In blender, purée sun-dried tomatoes, vinegar, honey, lemon juice,
¾ cup water and ¼ teaspoon each salt and pepper; with blender
running, slowly add oil and purée until incorporated. Makes about 1 cup.

4

Serve romaine hearts drizzled with vinaigrette topped with beans,
almonds, cheese and zucchini; garnish with remaining grilled
lemon halves.

Grilled Romaine Salad Sun Dried Tomato Lemon Vinaigrette
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