Grilled Romaine, Red Onion, Avocado and Bacon Salad

• Gluten free

• Meat

  • 4 pieces Bacon, thick cut
  • 2 Romaine hearts

• Produce

  • 1 Avocado cut into quarters, large
  • 1 clove Garlic
  • 1 Red onion, rounds

• Condiments

  • 3 tbsp Balsamic vinaigrette, aged
  • 1 Simple balsamic vinaigrette

• Baking & Spices

  • 1 Kosher salt

• Oils & Vinegars

  • 6 tbsp Olive oil

Found on heatherchristo.com

Ingredients

• 4-6 pieces thick cut bacon
• 2 tablespoons olive oil
• 2 Romaine hearts, split in half
• 1 red onion, cut into rounds
• 1 large avocado cut into quarters
• Simple Balsamic Vinaigrette
• 1 clove garlic
• ¼ cup olive oil
• 3 tablespoons aged balsamic vinaigrette
• kosher salt
• 4-6 pieces thick cut bacon
• 2 tablespoons olive oil
• 2 Romaine hearts, split in half
• 1 red onion, cut into rounds
• 1 large avocado cut into quarters
• Simple Balsamic Vinaigrette
• 1 clove garlic
• ¼ cup olive oil
• 3 tablespoons aged balsamic vinaigrette
• kosher salt

Directions

• Preheat the grill to low heat. Place the bacon slices on the grill and cook about 5 minutes with the lid down on the grill, then flip and cook another 5 minutes. You may need an additional minute on each side. Remove, chop up and set aside.
• Take the two tablespoons of olive oil and rub the cut sides of the lettuce, red onion and avocado. Place the romaine hearts on the grill and cook briefly, about 1 minute, until there are char marks on the lettuce. Set aside. Do the same for the avocado.
• Turn the grill heat up to medium-high and add the onions. Cook about 5 minutes on each side until the onions are soft and have char marks on both sides.
• Arrange the romaine hearts and then top with bacon, red onions and avocado. Whisk together the vinaigrette and drizzle on the salad. Serve immediately.
• Preheat the grill to low heat. Place the bacon slices on the grill and cook about 5 minutes with the lid down on the grill, then flip and cook another 5 minutes. You may need an additional minute on each side. Remove, chop up and set aside.
• Take the two tablespoons of olive oil and rub the cut sides of the lettuce, red onion and avocado. Place the romaine hearts on the grill and cook briefly, about 1 minute, until there are char marks on the lettuce. Set aside. Do the same for the avocado.
• Turn the grill heat up to medium-high and add the onions. Cook about 5 minutes on each side until the onions are soft and have char marks on both sides.
• Arrange the romaine hearts and then top with bacon, red onions and avocado. Whisk together the vinaigrette and drizzle on the salad. Serve immediately.