Ingredients:
- 3 heads of romaine lettuce, cut in half (the long way)
- 1/2 cup buttermilk ranch dip (this is thicker than ranch salad dressing)
- 1 cup sharp cheddar cheese, grated
- 1/2 cup bacon, chopped
- 1/2 cup chopped red onion
- 1 cup cherry/grape tomatoes (cut in half)
- s & p
Directions:
1 – Cut the romaine heads in half the long way, rinse & dry
2 – Brush on olive oil, s & p
3 – Place lettuce on a VERY hot grill for 1-2 minutes until carmelized, then arrange on a platter
4 – Spread Ranch Dip on top of lettuce
5 – Top with remaining ingredients: sharp cheddar, crispy bacon bits (to save time, I bought the real bacon bits in a bag and just microwaved for about 30 seconds on a plate – hot and crispy!), red onion, and cherry/grape tomatoes. Add a dash more of salt & pepper.
This could not be easier or yummier – it’s like Loaded Baked Potatoes without all the guilt. I served it with fresh Alaskan salmon and creamy parmesan risotto. It was heavenly!
ENJOY!
