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Grilled Romaine with Creamy Herb Dressing

Oxmoor House
Hands-on time 16 mins
Total time 36 mins
Yield 4 servings
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.

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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.