grilled romaine salad
(from betani’s recipe box)
Serves 2. Per serving: 20 Calories (kcal); 1g Total Fat; (33% calories from fat); 2g Protein; 2g Carbohydrate; 0mg Cholesterol; 6mg Sodium; 2g Fiber. Weight Watchers 0 Point.
Source: fat free vegan
Prep time: 0 minutes
Cook time: 5 minutes
Serves 2 people
Categories: salads
Ingredients
- 1 heart of romaine lettuce (about 170 grams)
- 1 teaspoon white balsamic vinegar
- 1 teaspoon sunflower seeds
- freshly ground black pepper
Directions
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Cut the romaine heart in half lengthwise. Trim the stem end a little, if you wish, but be sure not to cut too much–all the leaves need to stay attached.
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Heat your George Foreman grill or a stove-top grill pan. Spray it lightly with olive oil, if necessary. (You know your grill–if you think it might stick, give it a quick spray.) Once it’s hot, put one romaine half on it, two if they will fit. Close the top of the Foreman grill or press the lettuce down lightly with a spatula if you are using a grill pan. Cook for about 2 or 3 minutes, until lettuce has begun to wilt and grill marks to appear; then turn over and grill for another 2 minutes.
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Place on two plates, cut side up, and sprinkle each with 1/2 teaspoon vinegar, 1/2 teaspoon sunflower seeds, and freshly ground black pepper to taste. Serve while still warm.