Chopped Romaine Salad
Introduction
Welcome to another delightful recipe on our blog! Today, we’re diving into a fresh, vibrant, and incredibly satisfying Chopped Romaine Salad. Perfect for a light lunch or a dinner side, this salad combines the crunch of romaine lettuce with the smokiness of grilled corn, the juiciness of cherry tomatoes, and the irresistible crispiness of homemade croutons. All of these are tied together with the rich creaminess of blue cheese dressing. Let’s get started!
Ingredients
For Croutons:
- 2 slices Italian bread, cut into 3/4-inch cubes 🍞
- 2 tablespoons olive oil 🫒
- Italian herb seasoning 🌿
- Garlic salt 🧄
- Freshly ground black pepper 🌶️
For Salad:
- 2 ears fresh corn (about 1 cup of kernels) 🌽
- 2 teaspoons olive oil 🫒
- Salt and freshly ground black pepper, to taste 🧂
- 2 hearts of romaine lettuce, chopped 🥬
- 1/3 cup Marie’s® Chunky Blue Cheese Dressing 🧀
- 1 cup cherry tomatoes, halved or quartered if large 🍅
Instructions
1. Prepare the Croutons
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and lightly oil the foil.
In a mixing bowl, toss the bread cubes with 2 tablespoons of olive oil, Italian herb seasoning, garlic salt, and freshly ground black pepper. Spread the seasoned bread cubes in a single layer on the prepared baking sheet. Bake until the croutons are crisp and golden brown, stirring once halfway through, about 10 minutes total. Remove from the oven and let them cool.
2. Grill or Broil the Corn
Turn on the oven broiler to high or preheat your grill. If you’re using a grill, brush the corn with olive oil and grill on the cob until charred in spots. Allow the corn to cool slightly, then cut off the kernels.
If using the broiler, cut the kernels off the cob, toss them with olive oil, and spread in a single layer on a lightly oiled baking sheet. Broil for about 3 minutes or until sizzling. For a charred effect, you can torch the corn with a crème brûlée torch. Season to taste with salt and pepper.
3. Assemble the Salad
Wash and spin the romaine lettuce, then transfer to a large bowl. Toss the lettuce with 1/3 cup of chunky blue cheese dressing until evenly coated.
4. Serve
Divide the dressed lettuce among serving bowls. Top with the grilled corn, cherry tomatoes, and homemade croutons. Serve immediately for the best texture and flavor.
Nutritional Information
- Prep Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
- Calories: 320 Kcal per serving
- Servings: 4 servings
Conclusion
This Chopped Romaine Salad is not only easy to make but also packed with flavors and textures that will leave you wanting more. The combination of smoky corn, crunchy croutons, juicy tomatoes, and creamy blue cheese dressing is simply irresistible. Give this recipe a try and let us know how you like it in the comments below. Happy cooking!
Feel free to customize the post with any personal anecdotes or tips you might have, and don’t forget to include some beautiful photos of your finished dish! Enjoy!
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Chopped Romaine Salad
- Total Time: 25min
- Yield: 4 1x
Ingredients
For Croutons:
2 slices Italian bread, cut into 3/4-inch cubes 🍞
2 tablespoons olive oil 🫒
Italian herb seasoning 🌿
Garlic salt 🧄
Freshly ground black pepper 🌶️
For Salad:
2 ears fresh corn (about 1 cup of kernels) 🌽
2 teaspoons olive oil 🫒
Salt and freshly ground black pepper, to taste 🧂
2 hearts of romaine lettuce, chopped 🥬
1/3 cup Marie’s® Chunky Blue Cheese Dressing 🧀
1 cup cherry tomatoes, halved or quartered if large 🍅
Instructions
1️⃣ Preheat oven to 400°F (200°C). Line a baking sheet with aluminum foil and lightly oil the foil. 🔥
2️⃣ Toss bread cubes with olive oil, Italian seasoning, garlic salt, and pepper. Spread in a single layer on the baking sheet. Bake until crisp and golden brown, stirring once halfway through, about 10 minutes total. Remove from oven and let cool. 🥖
3️⃣ Turn on the oven broiler to high or preheat a grill. If using a grill, brush corn with olive oil and grill on the cob until charred in spots. Let cool slightly, then cut off kernels. If using the broiler, cut kernels off the cob, toss with olive oil, and spread in a single layer on a lightly oiled baking sheet. Broil for about 3 minutes or until sizzling. For charred spots, you can torch the corn with a crème brûlée torch. Season to taste with salt and pepper. 🔥🌽
4️⃣ Wash and spin lettuce, then transfer to a large bowl. Toss with chunky blue cheese dressing until evenly coated. 🥬
5️⃣ Divide the salad among serving bowls. Top with grilled corn, cherry tomatoes, and homemade croutons. Serve immediately. 🍅🥗
- Prep Time: 15min
- Cook Time: 10min
Nutrition
- Calories: 320 Kcal