Grilled Romaine Lettuce
This Grilled Romaine Lettuce recipe helps you take all the cooking out of the kitchen and onto the grill. The grilled lettuce is topped with a mellow balsamic vinaigrette, bacon and blue cheese.
Although featured as a side dish, this could also be served as a main-dish salad entrée. No dressing is needed thanks to the olive oil used in grilling and the addition of flavorful bacon and cheese to finish. This recipe is already low in calories overall with a full one cup or more of romaine lettuce per serving and the use of turkey bacon, which is slightly lower in calories when compared to pork bacon. To save more fat and calories, consider using less blue cheese than the recipe calls for, or swapping it out with a reduced-fat version.Theresa Jackson, RD, CSOWM, CDN
- 3 heads Romaine lettuce
- 3 Tbsp olive oil
- 1/4 cup balsamic vinegar
- 1 garlic clove, minced
- 1 small shallot, minced
- 1/2 tsp honey
- 1/8 tsp salt
- Black pepper to taste
- 2 oz cooked turkey bacon, crumbled (gluten free if needed)
- 1/2 cup crumbled blue cheese
Preheat the grill to high heat.
Remove the leafy outer leaves of each head of romaine. With a knife, slice down the center lengthwise of each head of lettuce, straight down through the core.
Drizzle both sides of the lettuce halves with 1 Tbsp of the olive oil.
Grill the romaine halves, flat side down, for about 3 minutes per side, or until slightly charred and warm.
Meanwhile, in a small bowl, stir together the remaining 2 Tbsp olive oil, balsamic vinegar, garlic, shallot, honey, salt and black pepper.
Remove lettuce from heat. Arrange the lettuce halves on a platter and drizzle with the dressing. Sprinkle the lettuce with the bacon and blue cheese. Serve immediately.
Yield: 6 servings
Serving Size: 1/2 head of romaine
* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe’s nutritional content
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