Southwestern Grilled Romaine Salad

• 4 heads romaine lettuce I used artisan which are compact and smaller
• 2 ounces queso blanco cheese plus additional for garnish
• 1/2 cup olive oil
• 1/2 avocado
• 1/4 cup champagne vinegar
• 2 cloves garlic
• 1 lime
• 1/2 teaspoon salt each of, and pepper
• 1 cup cilantro plus additional for garnish
• 1/4 cup almonds Blue Diamond Bold Sriracha flavored, roughly chopped

1. In a blender or food processor combine all ingredients except for the lettuce and almonds. Blend until smooth. Refrigerate until serving.
2. Cut heads of romaine in half. Spray with non-stick cooking spray on cut edge. Grill cut side only on medium high until grill marks appear.
3. Top grilled lettuce with dressing, crumbled Queso Blano cheese, chopped Blue Diamond Sriracha almonds and additional cilantro if desired.
4. Serve immediately.

compact, blanco cheese, olive oil, avocado, champagne vinegar, garlic, lime, salt, cilantro, almonds

Taken from www.yummly.com/recipe/SOUTHWESTERN-GRILLED-ROMAINE-SALAD-1196728 (may not work)