Grilled Romaine Ranch Salad with Smoked Trout

  • Prep: 10 min
  • Cook: 15 min
  • Total: 25 min
  • Servings: 4
Courtesy of Mila Furman from Girl and the Kitchen

Ingredients (9)

  • 4 heads romaine lettuce, outer leaves removed and cut in half
  • 2 cups Greek yogurt, 2% or full fat
  • 6 eggs, hard-boiled
  • ½ cup grape tomatoes, cut in half
  • 1 avocado, sliced
  • 8 oz. smoked trout or other smoked fish
  • ¼ cup vegetable oil
  • salt and pepper to taste

Steps (9)

  • Step 1
    Preheat grill to high.
  • Step 2
    Brush romaine with olive oil on all sides.
  • Step 3
    Sprinkle with salt and plenty of ground pepper. (The pepper helps bring together the smoky flavors of the romaine.)
  • Step 4
    Grill the intact romaine for 4–5 minutes on each side or until beautifully grilled.
  • Step 5
    In the meantime, add Greek yogurt to 1 packet of Hidden Valley® Original Ranch Salad® Dips Mix. Add water if you desire to thin it out a bit. Use half of the dressing made and refrigerate the rest for another time.
  • Step 6
    Immediately place the grilled romaine lettuce onto a platter.
  • Step 7
    Break up the smoked fish with your hands and place on top of the romaine.
  • Step 8
    Add hard-boiled eggs, that have been quartered, tomatoes and avocado.
  • Step 9
    Drizzle with dressing and serve immediately to preserve the crunchy exterior and sweet interior.
  • For safe meat preparation, reference the USDA website.


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