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Grilled Romaine with Blue Cheese Dressing

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 4 servings
Look for packaged hearts of romaine with the bags of prewashed salad greens in your supermarket's produce section. If available, use multicolored teardrop tomatoes for a beautiful peak-of-summer presentation.

Ingredients

  • 1 tablespoon finely chopped shallots
  • 3 tablespoons crumbled blue cheese
  • 2 tablespoons reduced-fat mayonnaise
  • 1 1/2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons water
  • 1 garlic clove, minced
  • 2 romaine lettuce hearts, cut in half lengthwise (about 12 ounces)
  • Cooking spray
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup cherry tomatoes, halved

Nutrition Information

  • calories 58
  • caloriesfromfat 45 %
  • fat 2.9 g
  • satfat 1.2 g
  • monofat 0.5 g
  • polyfat 0.6 g
  • protein 2.8 g
  • carbohydrate 6.5 g
  • fiber 1.5 g
  • cholesterol 5 mg
  • iron 1.3 mg
  • sodium 278 mg
  • calcium 80 mg

How to Make It

  1. Prepare grill to medium-high heat.

  2. Combine first 6 ingredients, stirring with a whisk. Cover and chill.

  3. Coat lettuce on all sides with cooking spray; sprinkle with salt and pepper. Place lettuce, cut side down, on grill rack; grill 2 minutes. Remove lettuce from grill; let stand 5 minutes.

  4. Place 1 lettuce half on each of 4 salad plates. Top each serving with 1/4 cup tomatoes. Drizzle each serving with 1 tablespoon dressing. Serve immediately.