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Roasted Romaine & Corn Salad with Creamy Balsamic Drizzle

This is a great year-round salad, good as a side dish or lighter meal...



- 3-4 romaine hearts

- 3 ears of corn

- 2 cups cherry or grape tomatoes, sliced in half

- 1/2 - 3/4 cup crumbled feta cheese

- olive oil (in misto ir spray)

- 1/3 cup olive oil

- 2/3 cup balsamic vinegar

- 1 tbsp sugar

- 3-4 tbsp. dijon mustard

- dried dill &/or onion spices to taste


  1. Preheat oven to 400 degrees

  2. Rinse & dry lettuce & place in single layer on baking sheet

  3. Spray with oil & bake until lightly roasted (about 5-10 minutes); repeat until all lettuce is cooked, set aside in serving bowl (cut into smaller pieces once cooked & slightly cooled)

  4. While roasting the lettuce, boil corn until just cooked; drain & set aside

  5. Spray corn with olive oil & place in baking dish, as corn starts to brown, turn the ears until all sides are done (this can also be done on a bbq grill)

  6. Take corn off the ears and place into bowl with lettuce

  7. Add sliced tomato & crumbled feta

  8. Mix remaining ingredients for dressing & place in a shaker or bottle

  9. When ready to serve, drizzle dressong over salad

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