(Potato salad with grilled Romaine lettuce.)
The lettuce was halved, lightly oiled and grilled on the cut side for about three minutes at the end of a wing cook.Four medium yellow-flesh Yukon potatoes from Lewis Creek were boiled, cooled, and cubed.
The dressing was made from 1/8 cup of Newman's Own Lime Vinaigrette and 1/4 cup of mayonnaise, plus 2 tsp. of dried Italian herb blend.
Potatoes, chopped Romaine and dressing were combined, and adjusted for salt. Easy!
