Chip’s “To Die For” Grilled Romaine

  • Chip's "To Die For" Grilled Romaine
  • This grilled romaine is a guest favorite. Beautiful with a wow taste bud factor!
Servings
2People

Ingredients

Servings: People

Instructions

  1. Rinse one romaine head and pat dry. Cut the head in half leaving in what we call the "butt". You want it to hold together.
  2. Brush with olive oil and place on a medium grill. Char quickly until it produces some color but doesn't burn.
  3. Remove and place on a decorative salad plate.
  4. Sprinkle half the tomatoes and half the bacon on each head.
  5. Stream on the It Takes Three to Tango dressing and top with lines of the glaze.
  6. Sprinkle with Parmesan shreds.
  7. Place French's onions in a pile in the middle.

Recipe notes

This can be made without grilling the lettuce if the weather doesn't permit. Lacks the grill flavor but still really good!

Carolina Layered Salad

  • Carolina Layered Salad
  • Nothing more southern than this salad. I crave it. Easy and, unlike other salads, keeps in the fridge for a while so you can eat it over and over. Just don't eat the whole bowl like I do.
Servings
6people

Ingredients

Servings: people

Instructions

  1. Place chopped lettuce in a clear glass bowl. Pack lightly. Top evenly with the tomatoes. Top tomatoes evenly with onions. Top onions with peas. Top peas with the celery.
  2. In a small mixing bowl add mayo, dressing, garlic and vinegar. Mix well. Top peas with mixture and evenly spread.
  3. Top with cheese and then the bacon. Refrigerate. The colder, better.

Recipe notes

Dressing variation: 1 bottle of It Takes Three to Tango, 1/2 cup mayo, 1 splenda or stevia, 1 tablespoon red wine vinegar. Mix well and use in place of the above dressing. Asian variation: Layer romaine lettuce, green onion, edamame, red pepper, cucumbers, cilantro, goat cheese and bacon. Use Far East Flair dressing in place of the Dreamy Creamy Vinaigrette.