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Grilled Florida Romaine Salad

servings 4
total time 20
prep time 5

Ingredients

2 heads Florida romaine lettuce, split lengthwise

2 ears Florida sweet corn, cut off cob

1 pint Florida cherry tomatoes, halved

1 cup plain yogurt (whole or skim)

3 tablespoons red wine vinegar

1 teaspoon Dijon mustard

¼ cup fresh herbs (such as parsley and thyme), finely chopped

⅓ cup Parmesan cheese, grated

Oil for cooking

Sea salt and fresh ground pepper, to taste

Preparation

In a small bowl combine cheese, yogurt, vinegar, mustard, herbs, salt and pepper. Mix and adjust seasoning as needed. Store in refrigerator until ready to use.

Preheat grill pan to medium-high. Brush both sides of lettuce halves and season with salt and pepper. Place on hot grill pan for 1-2 minutes per side. Remove and set aside. In the same pan add 1 tablespoon oil and sauté corn for 5 minutes or until corn starts to caramelize. Add tomatoes and cook a few minutes more. Spoon mixture over romaine halves and drizzle with yogurt dressing. Top with more cheese if desired. Serve warm.

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