Grilled Romaine Salad with Jalapeno Ranch
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A charred grilled romaine salad with corn, tomatoes, bacon, cotija cheese, and hard-boiled eggs dressed with a creamy jalapeño ranch. Fresh, smoky, and satisfying as a light main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 strips bacon
- 10.5 ounces grape tomatoes ((about 36 grape tomatoes))
- 2 ears sweet corn, (schucked)
- 3 romaine hearts, (halved lengthwise)
- olive oil or nonstick cooking spray, (for greasing)
- 1 cup crumbled cotija cheese
- 4 hard boiled eggs, (halved)
- flaky sea salt, (for finishing)
- freshly ground black pepper (for finishing)
- 6 tablespoons mayonnaise
- 6 tablespoons milk
- 1/4 cup sour cream
- 1/4 cup cilantro
- 2 tablespoons lime juice
- 1 tablespoon chopped chives, (plus more for garnish)
- 1/4 teaspoon dried parsley
- 1/4 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 clove garlic
- 4 slices pickled jalapeños ((I used mild))
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 20m
- Sodium
- 983mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 530mg
- Calcium
- 211mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 983MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.