To print: Select File and then Print from your browser's menu
Return to recipe

Adjust Font Size :
 

Grilled romaine and asparagus salad

Preparation time: 7 minutes
Cooking time: 6 minutes

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
  Carbohydrate: 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

Disclaimer of Medical Advice:You understand that the blogs posts and comments to such blog posts (whether posted by us, our agents, bloggers, or by users) do not constitute medical advice or recommendation of any kind and you should not rely on any information contained on such posts or comments to replace consultations with your qualified health care professionals to meet your individual needs. The opinions and other information contained in the blog posts and comments do not reflect the opinions or positions of the Site Proprietor.