Grilled Romaine Ranch Saladwith Smoked Trout
Ingredients(9)
- 4 heads
romaine lettuce, outer leaves removed and cut in half
- 2 cups
Greek yogurt, 2% or full fat
- 1 packet
- 6
eggs, hard-boiled
- ½ cup
grape tomatoes, cut in half
- 1
avocado, sliced
- 8 oz.
smoked trout or other smoked fish
- ¼ cup
vegetable oil
salt and pepper to taste
For safe meat preparation, reference the USDA website.
Steps(9)
- 1
Preheat grill to high.
- 2
Brush romaine with olive oil on all sides.
- 3
Sprinkle with salt and plenty of ground pepper. (The pepper helps bring together the smoky flavors of the romaine.)
- 4
Grill the intact romaine for 4–5 minutes on each side or until beautifully grilled.
- 5
In the meantime, add Greek yogurt to 1 packet of Hidden Valley® Original Ranch Salad® Dips Mix. Add water if you desire to thin it out a bit. Use half of the dressing made and refrigerate the rest for another time.
- 6
Immediately place the grilled romaine lettuce onto a platter.
- 7
Break up the smoked fish with your hands and place on top of the romaine.
- 8
Add hard-boiled eggs, that have been quartered, tomatoes and avocado.
- 9
Drizzle with dressing and serve immediately to preserve the crunchy exterior and sweet interior.
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