Coach's Wife Life
About the Recipe
A fun twist to the classic salad!
Ingredients
3 fresh romaine lettuce hearts
1 bunch thin asparagus spears, trimmed
1 cup frozen corn
1 cucumber chopped
1/2 cup cherry tomatoes sliced
bacon pieces
crispy onions
salad dressing of choice
olive oil (approximately 4 TBS)
garlic salt (to taste)
Preparation
Step 1:
Wash romaine lettuce gently and pat to dry. Pour a small amount of olive oil in a small dish. Sprinkle garlic salt. Take a brush and lightly coat the lettuce. Lay on grill for a couple of minutes on each side. Set aside.
Step 2:
In a skillet, pour about 2 TBS of olive oil, cook asparagus for a few minutes. Do not allow it to get soggy. Set aside.
Step 3:
In a skillet, cook frozen corn for about 8 -10 minutes until some of the corn appears roasted. Set aside.
Step 4:
Lay out lettuce (do not chop it). Adorn salad with your favorite toppings and salad dressing. My favorite is Newman's Own Classic Oil & Vinegar. In picture, I add protein with chopped rotisserie chicken.
