Grilled Romaine with Blue Cheese Dressing

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

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Nutritional Information

Amount per serving
  • Calories: 58
  • Calories from fat: 45%
  • Fat: 2.9g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.6g
  • Protein: 2.8g
  • Carbohydrate: 6.5g
  • Fiber: 1.5g
  • Cholesterol: 5mg
  • Iron: 1.3mg
  • Sodium: 278mg
  • Calcium: 80mg

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. 1. Prepare grill to medium-high heat.
  2. 2. Combine first 6 ingredients, stirring with a whisk. Cover and chill.
  3. 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. 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.
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