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Grilled Romaine and Asparagus Salad

Grilled Romaine and Asparagus Salad

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Ingredients

Preparation time:
7 minutes
Cooking time:
6 minutes.

Directions

Yield:
4 servings

Serving size:
1 cup

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.

Nutrition Information:

Calories: 98 calories, 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.

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