Grilled Romaine with Creamy Herb Dressing

Grilled Romaine with Creamy Herb Dressing Recipe
Oxmoor House
A brief turn over hot coals wilts hearty romaine lettuce ever so slightly and infuses it with a delicious smoky flavor, yielding a special salad that's simple to prepare. Serve with any type of grilled meat, fish, or burgers.

Yield:

4 servings

Recipe from

Recipe Time

Hands-on: 16 Minutes
Total: 36 Minutes

Nutritional Information

Calories 132
Fat 13.4 g
Satfat 1.3 g
Monofat 7.7 g
Polyfat 3.3 g
Protein 0.7 g
Carbohydrate 2.7 g
Fiber 1 g
Cholesterol 5 mg
Iron 0.5 mg
Sodium 325 mg
Calcium 19 mg

Ingredients

1 large head romaine lettuce, trimmed and halved lengthwise
2 teaspoons olive oil
Cooking spray
1/2 teaspoon freshly ground black pepper, divided
3/8 teaspoon salt, divided
1/4 cup canola mayonnaise
1 1/2 teaspoons chopped fresh dill
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice
1 tablespoon water
2 garlic cloves, minced

Preparation

1. Preheat grill to medium-high heat.

2. Brush cut sides of lettuce evenly with oil. Place lettuce, cut sides down, on a grill rack coated with cooking spray, and grill for 2 minutes. Remove from heat; cut each lettuce half lengthwise in half again to form 4 quarters. Sprinkle cut sides of lettuce with 1/4 teaspoon black pepper and 1/8 teaspoon salt.

3. Combine remaining 1/4 teaspoon pepper, remaining 1/4 teaspoon salt, mayonnaise, and remaining ingredients in a small bowl, stirring well. Place 1 lettuce quarter on each of 4 salad plates; drizzle each serving with about 4 teaspoons dressing. Serve immediately.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Julianna Grimes,

July 2011
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