- 1 six-ounce head romaine lettuce
- Nonstick cooking spray
- Aluminum foil
- 4 medium spears or 8 thin spears fresh asparagus
- 1/4 cup thinly sliced red onion
- 12 grape tomatoes
- 1 tablespoon shredded Parmesan cheese
- 1/4 cup fat-free Italian salad dressing
Heat grill. Cut lettuce head lengthwise in half, but do not trim off the base holding the leaves together; wash lettuce and pat dry. Spray a 12-inch piece of foil (or a larger piece, if needed) with nonstick cooking spray. Place lettuce halves on foil and place on hot grill. Grill each side of halves for 2 minutes until slightly browned. Remove from grill and cool. Cut off base, then slice lettuce horizontally into ribbons, about 1 inch wide. While grill is still hot, grill asparagus on same foil, turning constantly, until slightly browned. Slice asparagus diagonally into 1-inch pieces. Place lettuce and asparagus in a medium salad bowl along with sliced onion, tomatoes, and Parmesan cheese. Toss, add dressing, then toss again.
Yield: 4 servings. Serving size: 1 cup.
Nutrition Facts Per Serving:
Calories: 98, Carbohydrates: 16 g, Protein: 4 g, Fat: 2 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 184 mg, Fiber: 6 g
Exchanges per serving: 1 starch. Carbohydrate choices: 1.
This recipe was developed by Kathleen Stanley, a Diabetes Educator at Central Baptist Hospital in Lexington, Kentucky.