Options

Format:
Include:
PRINT
See more
Photo: Becky Luigart-Stayner; Styling: Cindy Barr Photo by: Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Grilled Romaine with Blue Cheese Dressing

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.

Cooking Light JUNE 2008

  • Yield: 4 servings

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.

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
advertisement

Go to full version of

Grilled Romaine with Blue Cheese Dressing recipe

advertisement