Grilled Romaine with Blue Cheese Dressing

Grilled Romaine with Blue Cheese Dressing Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
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.

Yield:

4 servings

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

Elizabeth Karmel,

Cooking Light

June 2008
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