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Grilled Romaine Salad with Vinaigrette Dressing

May 15, 2014
Nancy Berkoff, RD, EdD

Serves 5

Yes, Romaine is a "green veggie" and it holds up well to light grilling! This recipe makes a great side dish at a cookout, especially since you can just toss it on the grill along with whatever else you're cooking!

Romaine lettuce has 2600 IU of vitamin A, 24 mg of vitamin C, and 36 mg of calcium (as opposed to iceberg lettuce, which has 330 IU of A, 4 mg of C and 19 mg of calcium). And it's not just for Caesar salad. Besides this recipe, you can try braising it in a small amount of veggie stock and serving as a side dish, or using it to replace your pasta "bed" in an entrée.

Ingredients

  • 1 head of romaine, heart only, cut in half lengthwise
  • 1 tablespoon olive oil
  • ¼ cup diced smoked tofu or ¼ cup chopped roasted almonds
  • ½ cup sliced green or red apple
  • 3 tablespoons prepared vinaigrette dressing

Instructions

  1. Brush the romaine halves with olive oil. Place them cut side down on a gas grill for about 30 seconds or until they have grill marks.
  2. Arrange the halves on a plate topped with the tofu or almonds and apple. Drizzle the dressing over the top and serve.
  3. Enjoy!

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