Dinner Monday night was amazing thanks to this delicious side - grilled romaine with a Mexican twist. I bought one head of romaine, cleared any loose leaves and cut about two inches from the head; I then sliced it right in half so Hank and I would each have our own salad. I brushed the romaine with Kraft's zesty lime vinaigrette. The brushed romaine then goes on the grill for about 12 minutes, turning every few minutes so all sides brown. This is in conjunction with throwing a fresh ear of corn on the grill, husk on, for about 15 minutes, turning as well. You then pop the romaine on your plate and top with the grilled corn, cut right from the cob, sliced avocado and sprinkled with Cotija cheese. Add extra vinaigrette if needed. Ole!
