Grilled Caesar Salad
Servings
8Serving size
1 saladThis recipe can easily be multiplied, and the dressing keeps well, tightly sealed in the refrigerator, for about 5 – 7 days.
Ingredients
| 2 clove Garlic, raw (minced) |
| 1 Tbsp. Worcestershire sauce |
| 1/4 tsp., ground Black pepper |
| 2 Tbsp. Lemon juice |
| 6 tsp. or 1 packet Dijon mustard |
| 2 Tbsp. Honey |
| 1/2 cup Nonfat Greek Yogurt |
| 4 head Romaine lettuce (quartered lengthwise - serve 1/4 head of Romaine per salad) |
| 1 spray Spray olive oil |
Instructions
Chill for at least 2 hours.
Rinse the romaine lettuce well. Do not detach the leaves from the root.
Cut the romaine lettuce lengthwise into two halves.
Preheat a griddle or the grill to medium hot.
Spray the griddle or grill with oil and place the half heads of lettuce over the heat cut side down.
Grill for about 4 – 6 minutes. Adjust the heat to lightly brown the lettuce but not burn.
Serve cut side up topped with dressing.
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Special Diet Information
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Lactose
Each serving contains 1 Tablespoon yogurt, which may be safe for those with lactose intolerance.
Recipe Notes
Grilling lettuce is a great twist on salad. I like to have the lettuce be super cold and grill the cut side so that the lettuce is slightly warm on the top and a bit cool on the bottom.