Grilled Romaine with Greek Yogurt Dressing

Ingredients

• 2 bunches DOLE® Romaine Hearts 
• Olive oil 
• Salt and ground black pepper, to taste 
• Greek Yogurt Dressing (below) 
• 1/2 cup grape tomatoes, quartered 1
• 1/4 cup crumbled feta cheese 
• 1/4 cup pitted Kalamata olives, chopped

Directions

1. Heat grill or large grill pan to medium-high heat.

2. Cut romaine heads in half lengthwise, leaving root intact (remove any blemished outer leaves). Rinse and pat dry. Sprinkle all sides with olive oil; salt and pepper, to taste.

3. Grill 4 to 5 minutes total, turning until grill-marked on all sides. (In large grill pan, grill only 2 romaine halves at a time.)
4. Arrange cooked romaine cut-side up on large salad plates. Drizzle each with Greek Yogurt Dressing, to taste and sprinkle with tomatoes, feta cheese and olives. Refrigerate any leftovers.
5. Refrigerate any leftovers.

Greek-Yogurt-Dressing: Whisk together 1/2 cup plain 0% Greek yogurt; 3 tablespoons olive oil; 1 tablespoon lemon juice; 1 teaspoon each fresh chopped parsley, fresh chopped chives and honey; 1/2 teaspoon Dijon-style mustard; salt and ground black pepper, to taste until blended. Makes about 2/3 cup.