Salad
3 hearts of Romaine lettuce, cut in half
1-2 tbsp olive oil
salt & pepper, to taste
2 ears of corn on the cob, grilled and cut of the cob
1 avocado, diced
1/2 can of hearts of palm, diced
1/4 cup basil leaves, julienned
Dressing
2 tbsp maple syrup
2 1/2 tbsp fresh lemon juice
2 1/2 tbsp olive oil
1 tbsp rice wine vinegar
1 tbsp dijon mustard
2 garlic cloves, minced
Put all ingredients in mini food processor or blender and combine.
1/4 cup basil leaves, julienned
Dressing
2 tbsp maple syrup
2 1/2 tbsp fresh lemon juice
2 1/2 tbsp olive oil
1 tbsp rice wine vinegar
1 tbsp dijon mustard
2 garlic cloves, minced
Put all ingredients in mini food processor or blender and combine.
In a bowl, combine avocado, corn, basil and hearts of palm. Pour 3 tablespoons of the dressing over and stir well. The lemon juice will keep the avocado from going brown. Put in the refrigerator.
Drizzle olive oil over both sides of romaine. Sprinkle with salt and pepper. Place romaine cut- side down on the grill. Cook for 2 minutes then turn and cook for additional 2 minutes on other side. Remove from grilled. Top each half of grilled romaine with corn mixture and drizzle with additional dressing. I served ours with Jalapeño Chicken Burgers without buns for a healthy delicious meal.
Drizzle olive oil over both sides of romaine. Sprinkle with salt and pepper. Place romaine cut- side down on the grill. Cook for 2 minutes then turn and cook for additional 2 minutes on other side. Remove from grilled. Top each half of grilled romaine with corn mixture and drizzle with additional dressing. I served ours with Jalapeño Chicken Burgers without buns for a healthy delicious meal.
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