2 large fennel bulbs, halved
3 cloves garlic, minced
2 heads of romaine lettuce, halved
1 cup Newman's Own® Parmesan & Roasted Garlic Salad Dressing
1 cup Newman's Own® Balsamic Vinaigrette Salad Dressing
1/2 cup chopped toasted walnuts
salt and pepper, to taste
Marinate fennel in Parmesan & Roasted Garlic dressing for 30 minutes.
Salt and pepper lettuce, and drizzle with 1/2 cup Balsamic Vinaigrette.
Remove fennel from marinade, and grill with lettuce on medium-high until tender. Remove fennel and lettuce from grill when tender, cut into bite-size pieces, and toss with remaining dressing and walnuts.