Grilled Chopped Salad

Grilled Chopped Salad


"This recipe is one that my sister's friend came up with. It is quick and delicious! Something a little different than an ordinary salad. It has enough flavor that dressing is optional. It's also really good if you add grilled chicken or steak."
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20 m servings 90 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 90 kcal
  • 4%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 5.8g
  • 2%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 80 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat grill for low heat and lightly oil the grate.
  2. Brush romaine heart halves with olive oil and balsamic vinegar; season with salt, ground black pepper, and garlic salt.
  3. Grill romaine hearts over low heat until tender, about 2 minutes; flip and continue cooking until tender, about 2 minutes.
  4. Transfer grilled romaine hearts to a cutting board and chop; transfer to a bowl. Top romaine with Roma tomatoes, avocado, cucumber, balsamic vinaigrette, and feta cheese.


  • Cook's Note:
  • Don't leave the lettuce on the grill for too long. It will become wilted and the leaves will burn.

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Feta was optional and I didn't have any so I left it out but used some shredded parm instead. I visualized this turning out a lot differently than it did (bit disappointed there) but it was stil...

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