This is a sponsored post written by me on behalf of Pompeian Olive Oil. Hungry Grilled Romaine Salad so simple and tasty.
I love the Summer (when it’s not too hot) and being able to be outside manning the grill. July just happens to be National Grilling Month and I am celebrating it with Pompeian Olive Oil. I was able to try out several samples of their oils and vinegar when I attended BlogHer Food in Austin. We seriously go through olive oil very quickly in our household and I was super excited to work with them during National Grilling Month. If Houston weather wasn’t quite so HOT in the Summer I think we would be outdoors all the time.
Pompeian Olive Oil offers a number of grilling essentials, including Pompeian Grapeseed Oil and OlivExtra Mediterranean Blend. Pompeian Grapeseed Oil has one of the highest smoke points of all oils, making it the perfect all-natural tool for prepping your grill before cooking. Pompeians’ OlivExtra Mediterranean Blend is a healthy combination of canola, extra virgin and grapeseed oil, which represent key components of the Mediterranean diet. The higher smoke point and unique flavor combination of this innovative blend make it ideal for everything from salads to grilling marinades.
Pompeian Olive Oil, a leader in olive oils and vinegars, is here to help you celebrate July for National Grilling Month! Pompeian products give you a taste of the Mediterranean without leaving your backyard.
By using Pompeian Grapeseed Oil and OlivExtra Mediterranean Blend products you can make grilling healthier and more flavorful in a Mediterranean way. For more information about Pompeian Olive Oil, please visit http://pompeian.com/.
ENJOY ~ Meagan
Hungry Grilled Romaine Salad
Yield: 2 servings
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
1/4 cup reduced-fat feta cheese, crumbled
1/4 cup red onion, diced
1/4 cup tomato, diced
2 Tbsp basil, chopped finely
2-4 romaine lettuce leaves
2 Tbsp pompeian balsamic vinegar
1 Tbsp pompeian extra virgin olive oil
salt and pepper to taste
Bring the grill to high heat.
Brush each romaine lettuce leaf with olive oil and place leaf side down with seam on the top. Leave on grill for 2 minutes and then remove.
Top with tomato, onion, cheese, basil and drizzle with balsamic vinegar. Season with salt and pepper.
Original Recipe by Hungry Girl
This is a sponsored post written by me on behalf of Pompeian Olive Oil.