Ingredients
Directions
Heat the grill to medium-high.
While the grill is heating, combine the ranch seasoning, mayonnaise, milk, vinegar, and blue cheese in a mixing bowl. Transfer to an airtight container and refrigerate until ready to serve.
Heat a sauté pan over medium-high heat and render the bacon until crispy. Drain on paper towels and reserve.
Cut the romaine hearts in half lengthwise, the tomatoes in half, and slice the red onion very thin.
Spray the romaine, tomatoes, and bread with the olive oil spray.
Grill the tomatoes and romaine cut-side down until lightly charred. Reserve.
Grill the bread until toasty but not blackened, then remove from the grill and cut into bite-sized chunks.
To assemble, place two halves of the grilled romaine on a plate, top with some of the red onions, 4 tomato halves, and some of the grilled croutons.
Top the salad with the blue cheese ranch dressing, then top with some of the bacon. Serve immediately.
