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  • Grilled Romaine Lettuce With Caesar Dressing

Try this new approach to salad—grill it!

Recipe Source: Deliciously Healthy Dinners


  • 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

calories 162
Total fat 8 g
Saturated fat 2 g
Cholesterol 6 mg
Sodium 241 mg
Total fiber 8 g
Protein 8 g
Carbohydrates 17 g
Potassium 931 mg


  • 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.

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