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Grilled Romaine & Potato Trio

A unique salad trio with grilled romaine, savory potato, roasted red peppers and balsamic glaze.

Prep- 15 min. Cook- 15 min. Yield: 40, servings
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Grilled Romaine & Potato Trio


1  crtn Potato PearlsĀ® Extra Rich Mashed Potatoes, prepared
3  cup Pesto, prepared
2  cup Garlic, shaved thinly
1  cup Olive oil
35  each Romaine hearts, cut in half lengthwise
1  qt Balsamic vinaigrette
3  cup Red peppers, roasted, sliced thinly


  1. Prepare potatoes according to package directions. After 10 min. divide into 3 separate containers, keep warm.
  2. Add pesto to first mashed container, stir well. Keep warm.
  3. In a medium pot on low heat, add shaved garlic and olive oil and cook until garlic is golden brown, 5-7 min., strain garlic chips and reserve. Mix roasted garlic oil into second mashed container, keep warm.
  4. Brush the romaine hearts with vinaigrette, reserving extra. Place face down on a preheated grill for 1 min., until grill marks appear. Remove from the grill, chop into thirds.
  5. In a mixing bowl, combine roasted peppers with remaining balsamic vinaigrette.
  6. To serve, place 3-oz of pesto mash, 3-oz of plain mash and 3-oz of garlic mash onto a plate.
  7. Over the plain mashed, place 2-oz of roasted pepper and balsamic mixture.
  8. Place 1 piece of chopped lettuce over each pile of mashed.
  9. Garnish with crispy pieces of shaved garlic, drizzle the place with 1 Tbsp. of the balsamic from the roasted peppers and Ā½ Tbsp. of the roasted garlic oil.

Nutritional Information Per Serving

Calories - 420 Protein - 7 g SatFat - 4.5 g
Fat - 23 g Carbs - 42 g Fiber - 4 g
Iron - 10 % Sodium - 490 mg
Vitamin A - 60 %
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