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How to Make Grilled Romaine Salad
Today's grilled romaine salad recipe features a unique method to spice up a regular lettuce salad.
- cook TIME 15 mins
- prep TIME 5 mins
- total TIME 20 mins
Course: Side DishCuisine: Global
Keyword: grilled romaine salad, grilled romaine salad recipe, how to make grilled romaine salad
Servings: 4 servings
Calories: 140 kcal
Ingredients (13)
- 8 oz romaine lettuce halved
- 4 oz canned chickpeas drained
- 1 oz red onion julienned
- 0.5 oz baguette bread cubed
- 0.5 oz parmesan cheese slices
- 1 1/2 tbsp olive oil
- 1/2 tsp pepper
- 2 tbsp parsley chopped, divided
- 1/2 tsp lemon zest
- 1/2 tbsp lemon juice
- 1 tsp garlic minced
- 2 tbsp plain Greek yogurt
- 1 tbsp Japanese mayonnaise
INSTRUCTIONS
1
Prepare 0.5 oz baguette bread cubes on a lined baking tray. Bake for 4 minutes at 325 °F.
2
Make the dressing: Mix 1/4 tsp pepper, 1/2 tsp lemon zest, 1/2 tbsp lemon juice, 2 tbsp Greek yogurt, 1 tbsp Japanese mayonnaise, and 1 tbsp parsley.
3
In a separate bowl, make the oil mixture: Mix 1 1/2 tbsp olive oil, 1 tbsp parsley, and 1/4 tsp pepper.
4
Brush the oil mixture on 8 oz romaine lettuce halves on the open faces and drain 4 oz canned chickpeas.
5
Bake the romaine lettuce and chickpeas for 5 minutes at 475°F on the top rack of the oven.
6
Assemble the salad with 1 oz red onion, croutons, 0.5 oz shredded parmesan cheese slices, and a drizzle of the dressing. Enjoy.
Nutrition
Serving: 1 serving | Calories: 140 kcal | Fat 10 g | Saturated Fat 2 g | Trans Fat 0 g | Polyunsaturated Fat 1 g | Monounsaturated Fat 4 g | Cholesterol 9 mg | Sodium 142 mg | Potassium 205 mg | Carbohydrate 10 g | Fiber 3 g | Sugar 2 g | Protein 4 g | Vitamin A 5117 IU | Vitamin C 7 mg | Calcium 70 mg | Iron 1 mg