Recipe Source: Deliciously Healthy Dinners
||½ head of romaine lettuce with toppings
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
Preheat grill pan on high temperature.
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.
Brush the cut side of each half of romaine lettuce with 1 teaspoon of olive oil.
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.
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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