Grilled Romaine Salad With Quinoa, Apples, Corn, & Dijon Vinaigrette

• FOR THE SALAD:
• 8 whole Pieces Romaine Lettuce
• 2 Tablespoons Olive Oil
• Salt And Pepper, to taste
• 2 cups Quinoa, Cooked
• 1 whole Jazz Apple, Sliced
• 2 cups Grilled Corn Kernels
• 2 cups Grape Tomatoes, Halved
• FOR THE DIJON VINAIGRETTE:
• 1/4 cups Olive Oil
• 2 teaspoons Red Wine Vinegar
• 1 teaspoon Granulated Sugar
• 1 teaspoon Honey
• 2 teaspoons Dijon
• Salt And Pepper, to taste

1. For the salad:
2. Preheat grill to medium-high heat. Brush Romaine leaves with olive oil and sprinkle with a little salt and pepper. Grill Romaine for 1-2 minutes or until nice grill marks appear.
3. To assemble the salad, lay 2 pieces of grilled Romaine on a plate. Top with quinoa, apple slices, grilled corn, and tomatoes. Drizzle tops with Dijon vinaigrette.
4. For the Dijon vinaigrette:
5. Combine all ingredients and stir until thickened.

salad, romaine lettuce, olive oil, salt, quinoa, apple, kernels, grape tomatoes, vinaigrette, ubc, red wine vinegar, sugar, honey, salt

Taken from tastykitchen.com/recipes/salads/grilled-romaine-salad-with-quinoa-apples-corn-dijon-vinaigrette/ (may not work)