Recipe courtesy of Judith Fertig
and
Karen Adler
Grilled Romaine Salad
Getting reviews...
- Level: Easy
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 434
- Total Fat
- 43 g
- Saturated Fat
- 6 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 7 g
- Sugar
- 4 g
- Protein
- 6 g
- Cholesterol
- 5 mg
- Sodium
- 246 mg
- Level: Easy
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 434
- Total Fat
- 43 g
- Saturated Fat
- 6 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 7 g
- Sugar
- 4 g
- Protein
- 6 g
- Cholesterol
- 5 mg
- Sodium
- 246 mg
Ingredients
Citrus Caesar Vinaigrette:
Directions
- Preheat a grill to medium-high.
- Rinse and pat dry the lettuce. Cut the 2 heads in half lengthwise. Brush surface with olive oil and grill about 4 to 5 minutes total, turning occasionally. Place each wedge on a salad plate and drizzle with Citrus Caesar Vinaigrette or your favorite Caesar dressing. With a vegetable peeler, shave some pieces from a wedge of Parmigiano-Reggiano over each salad and serve.
Citrus Caesar Vinaigrette:
- Place all ingredients in a pint jar with a lid. Secure the lid, then shake to blend. Store, covered, in the refrigerator for up to a week.
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