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Grilled Romaine with Greek Yogurt Dressing

Grilled Romaine with Greek Yogurt Dressing
15 Minutes Total time 10 Minutes Prep time 5 Minutes Cook Time 170 Calories 4 Servings



  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.

Dinner Mains Sides Dressings

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