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Grilled Romaine with Balsamic Glazed Strawberries

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Total Time (minutes)
50
Difficulty
1
Servings
6
Ingredients
11
Total Prep Time: 30 minutes
Calories Per Serving: 110
Nutrients

Nutrition Facts

Serving Size 242g

Amount per serving
Calories 110 Calories from fat: 40
% Daily Value*
Fat 4.5 g 7 %
Saturated 1.5 g 8 %
Trans 0 g
Polyunsaturated Fat 1 g %
Monounsaturated Fat 2 g %
Cholesterol 5 mg 2 %
Sodium 75 mg 3 %
Potassium 520 mg 15 %
Carbohydrate 15 g 5 %
Fiber 5 g 20 %
Sugars 8 g
Protein 4 g
Vitamin A 270 %
Vitamin C 60 %
Calcium 8 %
Iron 10 %
Vitamin K 210 %
Thiamin 10 %
Folate 60 %
Phosphorus 10 %
Magnesium 10 %
Manganese 35 %
Molybdenum 15 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 1/2 cup balsamic vinegar 
  • 1 tablespoon chopped shallots 
  • 2 cups DOLE® Strawberries, quartered 
  • 1 cup diced fresh DOLE Tropical Gold® Pineapple 
  • 1/8 cup sliced DOLE Green Onions 
  • 1-1/2 heads DOLE Romaine Lettuce 
  • 1 tablespoon olive oil 
  • Salt and ground black pepper to taste 
  • 1/4 cup crumbled blue cheese 
  • 2 tablespoons pumpkin seeds 
  • 2 tablespoons flaxseeds
  • Directions

    1. Heat grill to high heat. Combine balsamic vinegar and shallots in small saucepan. Cook over medium heat until sauce is reduced by two-thirds. Remove from heat; stir in strawberries, pineapple, and green onions, set aside.
    2. Cut romaine heads, into quarters, lengthwise. Drizzle with olive oil, season with salt and pepper. Grill romaine, cut side down, 4 minutes or until lettuce chars.
    3. Arrange romaine on serving platter, cut side up. Spoon balsamic strawberries-pineapple glaze over romaine and sprinkle with blue cheese, pumpkin seeds and flaxseeds.
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    Grilled Romaine with Balsamic Glazed Strawberries Prep Time:30 minutes Cook time:50 minutes Serves: 6
    Nutrition facts: 110 Calories, 4.5 grams fat
    Ingredients: 1/2 cup balsamic vinegar , 1 tablespoon chopped shallots , 2 cups DOLE® Strawberries, quartered , 1 cup diced fresh DOLE Tropical Gold® Pineapple , 1/8 cup sliced DOLE Green Onions , 1-1/2 heads DOLE Romaine Lettuce , 1 tablespoon olive oil , Salt and ground black pepper to taste , 1/4 cup crumbled blue cheese , 2 tablespoons pumpkin seeds , 2 tablespoons flaxseeds, Directions:Heat grill to high heat. Combine balsamic vinegar and shallots in small saucepan. Cook over medium heat until sauce is reduced by two-thirds. Remove from heat; stir in strawberries, pineapple, and green onions, set aside.Cut romaine heads, into quarters, lengthwise. Drizzle with olive oil, season with salt and pepper. Grill romaine, cut side down, 4 minutes or until lettuce chars.Arrange romaine on serving platter, cut side up. Spoon balsamic strawberries-pineapple glaze over romaine and sprinkle with blue cheese, pumpkin seeds and flaxseeds.