Fill a clean kitchen sink 3/4 full with cold water and 1 T vinegar.
Place Romaine hearts in sink for at least 15 minutes (this will remove any debris).
Rinse the Romaine well and dry thoroughly.
Carefully slice the Romaine hearts in halve lengthwise and discard any leaves that get disconnected (keep the bottom on).
Drizzle each Romaine half with 1/2 T olive oil and 1/2 T balsamic vinegar (front and back).
Sprinkle garlic powder and liberally salt and pepper the Romaine halves.
Place on a medium low grill (about 300 degrees) cut side down.
Grill for 3-4 minutes being sure to check frequently to ensure they do not char.
Flip and cook an additional 3-4 minutes.
Cut the bottom core off each Romaine heart.
Top with bacon, tomatoes, walnuts and bleu cheese.
Goes perfect with a Pouilly-Fouisse by Jardot. Can be served warm or cold. ENJOY!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (43g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 139 (73%)|
|Amt Per Serving||% DV|
|Total Fat 15.4g||21 %|
|Saturated Fat 4.3g||21 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 23.9mg||7 %|
|Sodium 489.7mg||17 %|
|Potassium 176.3mg||5 %|
|Total Carbohydrate 3.4g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 2.7g|
|Protein 9.8g||14 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 190
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