Grilled Romaine with Greek Yogurt Dressing
Cook time – 5 min

- Total time
- 15 minutes
- Preparation time
- 10 minutes
- Calories
- 170
- Portions
- 4
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.
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
Nutritional Facts
Serving Per Container | |
Serving Size | 183g |
Calories | 170 |
Entries | Daily value in %* |
---|---|
Total Fat (13 g) | 20% |
Saturated Fat (3 g) | 15% |
Polyunsaturated (1.5 g) | |
Monounsaturated (9 g) | |
Cholesterol (10 mg) | 3% |
Sodium (490 mg) | 20% |
Total Carbohydrate (8 g) | 3% |
Dietary Fiber (3 g) | 12% |
Total Sugars (5 g) | |
Protein (5 g) | |
Calcium | 10% |
Folate | 35% |
Iron | 8% |
Vitamin A | 180% |
Vitamin C | 15% |
Vitamin E | 10% |
Vitamin K | 140% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.