International
Grilled Romaine Lettuce With Caesar Dressing
try this new approach to salad—grill it!
Gather
Ingredients
- 1 slice whole-wheat bread
- 2 heads romaine lettuce, rinsed and halved lengthwise
- 4 tsp olive oil
- 4 tsp light Caesar dressing
- 4 Tbsp shredded parmesan cheese
- 16 cherry tomatoes, rinsed and halved
Make it
Method
- 1
Preheat grill pan on high temperature.
- 2
Cube the bread. Spread in a single layer on a foil-covered tray for a toaster oven or conventional oven. Toast to a medium-brown color and crunchy texture. Remove. Allow to cool.
- 3
Brush the cut side of each half of romaine lettuce with 1 teaspoon of olive oil.
- 4
Place cut side down on a grill pan on the stovetop. Cook just until grill marks appear and romaine is heated through, about 2–5 minutes.
- 5
Place each romaine half on a large salad plate. Top each with one-fourth of the bread cubes. Drizzle each with 1 teaspoon of light Caesar dressing. Sprinkle each with 1 tablespoon of shredded parmesan cheese. Garnish with eight tomato halves around each plate.
Source & rights
Where this recipe comes from
Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services. Keep the Beat Recipes: Deliciously Healthy Dinners. No government endorsement is implied.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
