Skip to content

Prep Time

Cook Time

Meal Type

Cook Method


Pesto Vinaigrette
5 tablespoons olive oil
2 tablespoons pesto
2 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
1 tablespoon lemon juice
3 cloves garlic, minced
salt and pepper, to taste
1 pint grape tomatoes
salt and pepper, to taste
2 tablespoons olive oil, plus more for drizzling on lettuce
3 romaine lettuce hearts, halved lengthwise
1 (2.8 oz) jar HORMEL® Real Bacon Pieces
2 ounces blue cheese, crumbled


For the Pesto Vinaigrette

  1. Stir together all ingredients until combined.

For the Salad

  1. Heat grill to medium-high heat.

  2. Make an aluminum foil packet large enough for tomatoes, place tomatoes on foil and sprinkle them with salt, pepper and 2 tablespoons olive oil.

  3. Wrap tomatoes in foil. Grill 10 to 15 minutes or until tomatoes shrink and are soft to the touch.

  4. Drizzle cut sides of lettuce with olive oil and place lettuce, cut side down, on grill rack coated with cooking spray.

  5. Cook lettuce 5 minutes or until the leaves begin to wilt and are marked with grill marks; remove to platter.

  6. Top romaine with tomatoes, bacon, cheese, and pesto vinaigrette.