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Grilled Summer Salad

Grilled Summer Salad
My son and I like to make home made dill pickles each summer. When we finish a pint jar of dill pickles, we like to mix mayonnaise in with the leftover pickle juice. This makes a delightfully fresh salad dressing that goes great with this Grilled Summer Salad.
  • 3 hearts of romaine
  • 1 large red onion
  • 1/4 cup olive oil
  • 1 tub of grape tomatoes
  • favorite salad dressing
  • kosher salt to taste
  • fresh ground black pepper to taste
  • Cut each heart of romaine in half
  • Brush olive oil on the flat surface of each romaine half.
  • Sprinkle each romaine half liberally with kosher salt.
  • Cut onion into 1/2 inch thick slices
  • Stick at least two toothpicks in each slice to help hold together.
  • Brush each onion slice on both sides with olive oil, and season liberally with kosher salt and pepper.
  • Place onion slices on wood pellet grill preheated to high.
  • After 10 minutes, flip onion slices.
  • After 8 minutes, place hearts of romaine on grill, flat side down.
  • Grill for remaining 2 minutes, until a slight char is formed on the romaine.
  • Do not allow romaine to completely wilt.
  • Remove vegetables from grill and rough chop, placing in a large bowl.
  • Add grape tomatoes
  • Drizzle in a small amount of your favorite dressing and toss.
  • Enjoy!
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