Rating: 4.5 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Elizabeth Karmel
Recipe by Cooking Light June 2008

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary test

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill to medium-high heat.

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  • Combine first 6 ingredients, stirring with a whisk. Cover and chill.

  • 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.

  • 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.

Nutrition Facts

58 calories; calories from fat 45%; fat 2.9g; saturated fat 1.2g; mono fat 0.5g; poly fat 0.6g; protein 2.8g; carbohydrates 6.5g; fiber 1.5g; cholesterol 5mg; iron 1.3mg; sodium 278mg; calcium 80mg.
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