Monday, February 27, 2012

Roasted romaine salad

My new obsession is roasting greens for a new and interesting approach to the salad. This is a little creation that made a wonderful lunch for me, but you could certainly add a little more flair and make it into a wonderful dinner salad! Light and healthy, but hearty and warm, this salad has it all!

Roasted Romaine Salad:

1 boiled egg white. (I actually hate egg yolks, but if you like them, you can keep it!)

1 small head of romaine lettuce, cut in half lengthwise, rinsed and dried

6 seedless grapes, cut in half

6 cherry tomatoes, cut in half

1 corn tortilla, cut into strips, salted, and baked at 450 until crunchy

1 oz feta cheese (sub goat cheese if you like)

salt, pepper, and olive oil to taste

Preheat the oven to 400 degrees. Drizzle the two halves of romaine with salt, pepper, and olive oil and put it cut side down onto a greased (with olive oil, of course!) baking sheet. Cut the grapes and tomatoes and arrange them around the lettuce. Salt and pepper everything and put it in the oven for about 20 minutes, or until slightly browned and roasted looking. Once done, chop the romaine, and layer it in a bowl and top with cheese and the crunchy tortilla! You can sub toasted nuts for the tortilla if you like. It would be equally delicious and delightful! You will be amazed at the flavors that develop in the roasted romaine! I'm a serious foodie, and I know that this certainly wouldn't make it to my blog unless it were flavorful, healthy, and hearty!

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