GRILLED ROMAINE SALAD WITH LEMON-MUSTARD VINAIGRETTE
Yield Portion Size
| 4 tbsp |
Canola oil, divided
|
| 2 tbsp |
Lemon juice
|
| 1 tsp | |
| 1/2 tsp |
Finely chopped garlic
|
| 1/4 tsp |
Salt, divided
|
| 1/8 tsp |
Ground black pepper
|
| 2 |
Romaine lettuce hearts, cut in half lengthwise
|
| 1/4 cup |
Shaved Parmesan cheese
|
| 2 tbsp |
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 103 mg | 10% |
| Carbohydrate | 5 g | 2% |
| Cholesterol | 4 mg | 1% |
| Total Fat | 18 g | 28% |
| Iron | 1 mg | 7% |
| Potassium | 283 mg | 0% |
| Calories | 196 kcal | 10% |
| Sodium | 285 mg | 12% |
| Protein | 5 g | 9% |
| Polyunsaturated Fat | 6 g | 28% |
| Saturated Fat | 2 g | 12% |
| Sugars | 2 g | 0% |
| Vitamin C | 7 mg | 12% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Spray cold grate of gas grill with grilling spray. Preheat grill for medium heat. Meanwhile, whisk together 3 tablespoons oil, lemon juice, mustard, garlic, 1/8 teaspoon salt and pepper in small bowl; set aside.
-
Step 2
Brush romaine halves with remaining 1 tablespoon oil and sprinkle with remaining 1/8 teaspoon salt.
-
Step 3
Grill 2 minutes on each side or until wilted slightly and grill marks develop. Place on shallow serving dish; top evenly with vinaigrette, cheese and sunflower kernels. Serve immediately.
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