Grilling salads gives a smokey flavor to the lettuce. Balance this flavor with a lighter dressing.
Ingredients
Dressing
- 1/4 cup lemon juice
- 2 Tablespoons olive oil extra virgin
- 2 teaspoons garlic minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Salad
- 2 hearts of romaine lettuce halved lengthwise
- olive oil (for brushing)
- 1/4 cup reduced-fat feta crumbled
Servings:
Units:
Instructions
- In a glass jar, combine lemon juice, olive oil, garlic, slat and pepper. Cover and set aside. Brush hearts of romaine with olive oil
- Place romaine, cut side down on rack of grill. Grill until marks develop and slightly wilted
- Place each romaine half on a plate. Shake lemon juice mixture well and drizzle over grilled romaine, sprinkle with feta.
Recipe Notes
Recipe adapted from Diabetes Meals by the Plate magazine
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