Grilled Southwest Caesar with Alaska Surimi Seafood and Corn Jumble
1. Preheat grill to high. Combine Caesar dressing, lime juice and hot sauce. Refrigerate until needed.
2. Drizzle corn with olive oil and season with salt and pepper. Grill until lightly charred, then remove from grill. When cool enough to handle, cut corn from cob. When completely cool, mix corn with tomato, cilantro, Alaska Surimi Seafood and half of the dressing.
3. Drizzle romaine very lightly with olive oil and season lightly with salt and pepper. Lay romaine wedges on grill, cut side down, and grill quickly for about 30-seconds. Turn romaine and grill remaining cut side for another 30-seconds. The goal is to lightly “grill” the lettuce without cooking it.
4. Remove grilled romaine to a platter or individual plates. Drizzle romaine with the remaining dressing; divide jumble mixture among the salads. Sprinkle salads with queso fresco and garnish with lime wedges and cilantro sprigs. Serve immediately.
- 19 g Total Fat
- 3 g Saturated
- 36 mg Cholesterol
- 17 g Protein
- 29 g Carbohydrate
- 6 g Fiber
- 593 mg Sodium
- 172 mg Calcium
- 490 mg Omega 3 Fatty Acids
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Nutritional Information
- 19 g Total Fat
- 3 g Saturated
- 36 mg Cholesterol
- 17 g Protein
- 29 g Carbohydrate
- 6 g Fiber
- 593 mg Sodium
- 172 mg Calcium
- 490 mg Omega 3 Fatty Acids
Directions
1. Preheat grill to high. Combine Caesar dressing, lime juice and hot sauce. Refrigerate until needed.
2. Drizzle corn with olive oil and season with salt and pepper. Grill until lightly charred, then remove from grill. When cool enough to handle, cut corn from cob. When completely cool, mix corn with tomato, cilantro, Alaska Surimi Seafood and half of the dressing.
3. Drizzle romaine very lightly with olive oil and season lightly with salt and pepper. Lay romaine wedges on grill, cut side down, and grill quickly for about 30-seconds. Turn romaine and grill remaining cut side for another 30-seconds. The goal is to lightly “grill” the lettuce without cooking it.
4. Remove grilled romaine to a platter or individual plates. Drizzle romaine with the remaining dressing; divide jumble mixture among the salads. Sprinkle salads with queso fresco and garnish with lime wedges and cilantro sprigs. Serve immediately.