Grilling romaine lettuce is a great way to make summer salads more creative while keeping them nutritious and low in calories. This is a quick and easy side dish you can add to the menu any time you are grilling.
Nutrition Facts
Serving Size 1/4 recipe
Amount Per Serving
28
Calories% Daily Value*
2%
Total Fat 1g0%Saturated Fat 0g
Trans Fat 0g
0%
Cholesterol 1mg4%
Sodium 100mg1%
Total Carbohydrate 3.6g3%
Dietary Fiber 0.8gSugars 2.2g
Protein 1.4g
Vitamin C 33%Vitamin A 31%
Iron 4%Calcium 4%
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.Yield: 4 servings
Preparation time: 10 minutes
Grilling time: 5 minutes
Ingredients
- 3 tbsp fresh lemon juice
- 2 tbsp non-fat plain Greek yogurt
- 1 tbsp olive oil mayonnaise or low-fat mayonnaise
- 2 tbsp chopped fresh dill
- 1 tbsp chopped fresh chives
- 1/8 tsp garlic powder
- 1/8 tsp fine ground sea salt
- 1 large head of romaine lettuce
- Optional toppings: croutons, shaved Parmesan cheese
Directions
- Add the lemon juice, yogurt, and mayonnaise to the cup of a single-serving blender or small food processor. Pulse for 10 to 15 seconds until blended. Add the dill, chives, garlic powder, and salt. Pulse again until all ingredients are mixed into a smooth dressing.
- Place the head of lettuce on a grill that has been heated to 375 to 400 degrees Fahrenheit. Use tongs to continually flip the lettuce to get even wilting on all sides. Grill for 3 to 5 minutes until the outer leaves have wilted and show signs of blackening.
- Transfer the head of lettuce to a cutting board. Remove the stem end and chop the leaves into bite-size pieces. The outer leaves will be warm and wilted, and the inner leaves will still be crisp and cool.
- Put the lettuce in a large bowl. Pour in the dressing and toss with tongs until all the lettuce is evenly coated in the dressing. Serve with croutons and shaved Parmesan, if desired.