Skip to content past banner and navigation links
U.S. flag

An official website of the United States government

Official websites use .gov
A .gov website belongs to an official government organization in the United States.

Secure .gov websites use HTTPS
A lock ( ) or https:// means you’ve safely connected to the .gov website. Share sensitive information only on official, secure websites.

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.

Keep the Beat is a trademark of the U.S. Department of Health and Human Services.