Baked Romaine Salad and Baked Avocado Side Dish

Today we are going to show you a Baked Romaine Salad and Baked avocado Side dish. This recipe is very simple and easy to make for a delicious and rich tasting dinner. If you like our video, make sure to subscribe to our Youtube Channel!

BAKED ROMAINE SALAD

1 Large head of Romaine Lettuce

2 Tablespoons of Extra-virgin Olive Oil

1/2 Cup of Parmesan Cheese

1 Cup of Mozzarella Cheese

1/2 Tablespoon Capers

4 Artichoke Hearts (chopped into small pieces)

1/2 Teaspoon of Chicken Seasoning

(other optional additions could be bacon, tomatoes or any type of fish, meat, chicken etc. see below)

Pre-heat oven to 400 degrees.  Cut the head of Romaine Lettuce in half and brush or spray all the leaves with olive oil.  Sprinkle the chicken seasoning all through the heads and work into the leaves.  Now add both the chopped artichoke hearts and capers in between various leaves.  Now add Mozzarella Cheese and Parmesan Cheese in between the leaves and all over the top.  Add more cheese if you need.  Cook about 10 minutes and remove from oven to fold the thinner leaves back over towards the stock of the lettuce.  Option, you can add chicken, fish or any type of meat into the Romaine before you fold it over, add a little more mozzarella to cover and turn this salad into a healthy salad meal that everyone will enjoy. Now return the tray to the oven for about 10 minutes or golden brown.

BAKED AVOCADO

1 Avocado

1/4 Teaspoon of Olive Oil

1/4 Teaspoon of Chicken Seasoning

Preheat oven to 400 degrees.  Cut Avocado in half and remove pit.  Brush the inner meat of the Avocado with olive oil and sprinkle with Chicken Seasoning.  Bake in oven for 15 minutes until slightly browned… Delicious!