Ingredients
1 head Romaine lettuce, cut in half (end to end)
Coronado Taste of Oils Olive Wood Olive Oil for drizzling sprinkle of salt for Romaine
2 avocados
4 Roma tomatoes, washed and diced
8 oz. (small) Mozzarella cheese balls, halved
3-4 strips bacon, crisp-fried and chopped (or bacon substitute)
1/3 cup Coronado Taste of Oils Neapolitan Herb Balsamic
1/3 cup Coronado Taste of Oils Olive Wood Olive Oil
1/4 tsp. Viking Smoked Salt (available at CTO)
1 Tbsp. New Canaan Farms Pepper Bacon Relish (available at CTO)
Directions
Drizzle oil onto cut side of Romaine and sprinkle with salt & pepper.
Grill 2-3 minutes on medium-high heat until you get “grill marks”.
Set aside to cool. Meanwhile, prep the rest of the salad. In a salad shaker, add the balsamic vinegar, Viking Salt and Pepper Bacon Relish and shake well.
Chop romaine into bite-sized pieces, add diced avocado, bacon, cheese and tomatoes and toss with vinaigrette.
