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Grilled Romaine Salad with Strawberry Salsa https://www.metro.ca/userfiles/image/recipes/salade-romaine-grillee-salsa-fraises-10861.jpg PT15M PT10M PT25M
Add the vinegar and sugar to a small pot.Bring to a boil, then lower the heat and simmer for 4 to 5 minutes, until the vinegar thickens a bit.Remove from heat and transfer to a small bowl and let cool.The vinegar will continue to thicken as it cools. If it becomes too thick, add a few drops of water.In a bowl, combine the strawberries, avocado, red onion, basil, mint, jalapeno (if you want), and the lime juice and zest.Add salt and mix thoroughly. Set aside.Pre-heat your BBQ on high.Slice the romaine lettuce hearts in two lengthwise so you get 4 halves.Spray each side with a bit of olive oil.Place the romaine lettuce on the hot grill, cut side down.Cook for 2 to 3 minutes, until you get nice grill marks on the bottom.Flip and cook for another 1 to 2 minutes.Place the grilled romaine on a serving platter, cut side up and top with the salsa mixture.Add a drizzle of balsamic vinegar, then sprinkle some sliced almonds. Serve immediately.Source: Sophie Bourdon
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1/4 cup (60 mL) balsamic vinegar of Modena 1 Tbsp. (15 mL) sugar 4 cups (1 L) strawberries, diced 1 avocado, pit removed and diced 1 Tbsp. (15 mL) red onion, chopped 2 Tbsp. (30 mL) fresh basil, finely chopped 2 Tbsp. (30 mL) fresh mint, finely chopped 1/2 jalapeño pepper, seeded and finely chopped (optional) juice and zest of a lime 1 pinch of salt 2 romaine lettuce hearts extra virgin olive oil spray 1/4 cup (60 mL) sliced almonds, lightly toasted
Grilled Romaine Salad with Strawberry Salsa

Grilled Romaine Salad with Strawberry Salsa

Rate this recipe
3 Votes
4
servings
0:15
Preparation
0:10
COOKING
0:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/4 cup
    (60 mL)
    balsamic vinegar of Modena
  • 1 Tbsp.
    (15 mL)
    sugar
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  • 4 cups
    (1 L)
    strawberries, diced
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    ORGANIC STRAWBERRIES

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    454 g, PRODUCT OF U.S.A., No. 1 GRADE


  • 1
    avocado, pit removed and diced
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  • 1 Tbsp.
    (15 mL)
    red onion, chopped
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  • 2 Tbsp.
    (30 mL)
    fresh basil, finely chopped
  • 2 Tbsp.
    (30 mL)
    fresh mint, finely chopped
  • 1/2
    jalapeño pepper, seeded and finely chopped (optional)

  • juice and zest of a lime
  • 1
    pinch of salt
  • 2
    romaine lettuce hearts
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    CARROT OR YELLOW ONIONS

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    2 lb PRODUCT OF ONTARIO, CANADA NO. 1 GRADE DOLE COLOURFUL COLESLAW OR GARDEN SALAD 340 - 397 g PRODUCT OF U.S.A.


    ASSORTED COLOUR SWEET PEPPERS

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    3 PK PRODUCT OF ONTARIO ROMAINE HEARTS 3 PK PRODUCT OF U.S.A.


    ORGANIC ROMAINE HEARTS

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    3 PK, PRODUCT OF U.S.A.



  • extra virgin olive oil spray
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  • 1/4 cup
    (60 mL)
    sliced almonds, lightly toasted
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Imprimer ma sélection

Preparation

Add the vinegar and sugar to a small pot.

Bring to a boil, then lower the heat and simmer for 4 to 5 minutes, until the vinegar thickens a bit.

Remove from heat and transfer to a small bowl and let cool.

The vinegar will continue to thicken as it cools. If it becomes too thick, add a few drops of water.

In a bowl, combine the strawberries, avocado, red onion, basil, mint, jalapeno (if you want), and the lime juice and zest.

Add salt and mix thoroughly. Set aside.

Pre-heat your BBQ on high.

Slice the romaine lettuce hearts in two lengthwise so you get 4 halves.

Spray each side with a bit of olive oil.

Place the romaine lettuce on the hot grill, cut side down.

Cook for 2 to 3 minutes, until you get nice grill marks on the bottom.

Flip and cook for another 1 to 2 minutes.

Place the grilled romaine on a serving platter, cut side up and top with the salsa mixture.

Add a drizzle of balsamic vinegar, then sprinkle some sliced almonds. Serve immediately.

Source: Sophie Bourdon

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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