Directions

  1. Spray banana slices and asparagus with olive oil spray. Grill on both sides and remove from heat. Cut asparagus into 1-inch pieces and set aside.
  2. Chop romaine into bite-size pieces and combine with walnuts, blue cheese, banana, and asparagus in a large bowl.
  3. Combine olive oil, lemon juice, and lemon peel in a small bowl. Whisk until blended. Season to taste with salt and pepper.
  4. Pour dressing over salad and gently toss.
  5. Divide salad between six serving plates and top with blackberries.