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Grilled Romaine with Greek Yogurt Dressing

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Total Time (min)
15
Difficulty
1
Servings
4
Ingredients
11
Total Prep Time: 10 minutes
Calories Per Serving: 170
Nutrients

Nutrition Facts

Serving Size 183g

Amount per serving
Calories 170 Calories from fat: 120
% Daily Value*
Fat 13 g 20 %
Saturated 3 g 15 %
Trans 0 g
Polyunsaturated Fat 1.5 g %
Monounsaturated Fat 9 g %
Cholesterol 10 mg 3 %
Sodium 490 mg 20 %
Carbohydrate 8 g 3 %
Fiber 3 g 12 %
Sugars 5 g
Protein 5 g
Vitamin A 180 %
Vitamin C 15 %
Calcium 10 %
Iron 8 %
Vitamin E 10 %
Vitamin K 140 %
Folate 35 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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.

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Grilled Romaine with Greek Yogurt Dressing Prep Time:10 minutes Cook time: Serves: 4
Nutrition facts: 170 Calories, 13 grams fat
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:Heat grill or large grill pan to medium-high heat.

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.

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.)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.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.