Prep: 20 minutes plus standing • Grill: 5 minutes • Makes: 4 main-dish or 8 first-course servings
Creamy Blue Cheese Dressing
3/4 cup crumbled blue cheese (3 ounces)
1/2 cup Schnucks mayonnaise
1/4 cup Schnucks light sour cream
1/4 cup Schnucks milk
1-1/2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon garlic powder
2 dashes Tabasco sauce
Grilled Romaine Salad
4 slices Schnucks hickory smoked bacon
2 medium heads romaine lettuce (about 1-1/3 pounds)
2 tablespoons Schnucks extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 medium tomatoes (about 8 ounces each), diced (2 cups)
1/2 small red onion, thinly sliced (1/2 cup)
1. Prepare Creamy Blue Cheese Dressing: In medium bowl, combine dressing ingredients. Cover and refrigerate until ready to serve.
2. Prepare Grilled Romaine Salad: In nonstick 12-inch skillet, cook bacon over medium heat 13 to 15 minutes or until crisp, turning occasionally. Transfer bacon to paper towels to drain. When cool enough to handle, crumble bacon.
3. Prepare outdoor grill for direct grilling over medium-low heat. Trim end of core from romaine, leaving core intact; cut each head lengthwise in half through core. Brush cut sides of lettuce with oil; sprinkle with salt and pepper. Place lettuce, cut side down, on hot grill rack. Cook 3 to 5 minutes or just until outer leaves are wilted and slightly charred. Transfer lettuce to platter; let stand 5 minutes.
4. Place lettuce halves, cut side up, on each of 4 plates; top with dressing and sprinkle with crumbled bacon, tomatoes and onion to serve.
Each Serving (main-dish): About 474 calories, 39 g total fat (10 g saturated), 38 mg cholesterol, 648 mg sodium, 17 g carbohydrate, 8 g fiber, 13 g protein.
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