Recipe Source: Deliciously Healthy Dinners
Prep time |
Cook time |
Yields |
Serving Size |
20 minutes |
5 minutes |
4 servings |
½ head of romaine lettuce with toppings |
1 slice whole wheat-bread
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2 heads romaine lettuce, rinsed and halved lengthwise
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4 tsp olive oil
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4 tsp light Caesar dressing
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4 Tbsp shredded parmesan cheese
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16 cherry tomatoes, rinsed and halved
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Directions
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1
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Preheat grill pan on high temperature.
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-
2
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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.
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3
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Brush the cut side of each half of romaine lettuce with 1 teaspoon of olive oil.
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4
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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.
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5
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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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