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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
Servings: 4 servings
Calories: 140 kcal
Author: Tuyet Pham, Luna Regina

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: 140kcal | Fat 10g | Saturated Fat 2g | Polyunsaturated Fat 1g | Monounsaturated Fat 4g | Cholesterol 9mg | Sodium 142mg | Potassium 205mg | Carbohydrate 10g | Fiber 3g | Sugar 2g | Protein 4g | Vitamin A 5117IU | Vitamin C 7mg | Calcium 70mg | Iron 1mg