Recipes and Entertaining

Grilled Romaine with Blue Cheese-Bacon Vinaigrette

Makes: 6 servings
PointsPlus™ Value Per Serving: 8 (or 6*) 

[*Busy Crab Note: When I made the recipe, I used a 4 oz. package of diced pancetta. That reduced the PointsPlus value to 6 per serving.]

Original recipe courtesy of Guy Fieri and


  • 4 tablespoons extra-virgin olive oil
  • 3/4 cup chopped red onion
  • 1/2 pound bacon, chopped
  • 1/2 cup balsamic vinegar
  • 3 heads romaine lettuce, cut in 1/2 lengthwise
  • 1/2 cup (4 oz.) blue cheese, crumbled
  • Freshly ground black pepper


  1. Preheat the grill to high heat. Heat 1 tablespoon of the olive oil in a saute pan over high heat.
  2. Add the onions and bacon and cook until the bacon is crispy.
  3. To the same pan add the balsamic vinegar and 1 tablespoon of the olive oil and stir to combine. Remove from heat and set aside.
  4. Brush the romaine lettuce with the remaining 2 tablespoons of olive oil, place on the grill cut side down, and quickly sear (1-3 minutes, depending on desired “doneness”.
  5. Serve the lettuce, cut side up, and drizzle the balsamic dressing over the lettuce.
  6. Sprinkle with blue cheese and garnish with cracked black pepper.

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