Grilled Romaine with Blue Cheese Dressing

Look for packaged hearts of romaine with the bags of prewashed salad greens in your supermarket's produce section. If available, use multicolored teardrop tomatoes for a beautiful peak-of-summer presentation.

Yield: 4 servings

Ingredients

• 1  tablespoon  finely chopped shallots
• 3  tablespoons  crumbled blue cheese
• 2  tablespoons  reduced-fat mayonnaise
• 1 1/2  tablespoons  fresh lemon juice
• 1 1/2  teaspoons  water
• 1  garlic clove, minced
• 2  romaine lettuce hearts, cut in half lengthwise (about 12 ounces)
• Cooking spray
• 1/4  teaspoon  kosher salt
• 1/4  teaspoon  freshly ground black pepper
• 1  cup  cherry tomatoes, halved

Preparation

1. Prepare grill to medium-high heat.

2. Combine first 6 ingredients, stirring with a whisk. Cover and chill.

3. Coat lettuce on all sides with cooking spray; sprinkle with salt and pepper. Place lettuce, cut side down, on grill rack; grill 2 minutes. Remove lettuce from grill; let stand 5 minutes.

4. Place 1 lettuce half on each of 4 salad plates. Top each serving with 1/4 cup tomatoes. Drizzle each serving with 1 tablespoon dressing. Serve immediately.

Nutritional Information

Calories:

58 (45% from fat)

Fat:

2.9g (sat 1.2g,mono 0.5g,poly 0.6g)

Protein:

2.8g

Carbohydrate:

6.5g

Fiber:

1.5g

Cholesterol:

5mg

Iron:

1.3mg

Sodium:

278mg

Calcium:

80mg