Lunch: Grilled Romaine with Creamy Herb Dressing Recipe | Myrecipes

Recipe by Julianna Grimes A brief turn over hot coals wilts hearty romaine lettuce ever so slightly and infuses it with a delicious smoky flavor, yielding a special salad that's simple to prepare. Serve with any type of grilled meat, fish, or burgers.

This recipe includes superfoods such as:

Romaine Lettuce, Lemon

Health benefits of Grilled Romaine with Creamy Herb Dressing Recipe | Myrecipes

Romaine lettuce contains chromium, which helps maintain normal blood glucose levels by making insulin more efficient. The chromium in romaine lettuce also promotes weight loss due to its ability to help control cravings, reduce hunger, and control fat in the blood. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 large head romaine lettuce, trimmed and halved lengthwise
2 teaspoons olive oil
Cooking spray
1/2 teaspoon freshly ground black pepper, divided
3/8 teaspoon salt, divided
1/4 cup canola mayonnaise
1 1/2 teaspoons chopped fresh dill
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice
1 tablespoon water
2 garlic cloves, minced

Instructions

Preheat grill to medium-high heat.
Brush cut sides of lettuce evenly with oil. Place lettuce, cut sides down, on a grill rack coated with cooking spray, and grill for 2 minutes. Remove from heat; cut each lettuce half lengthwise in half again to form 4 quarters. Sprinkle cut sides of lettuce with 1/4 teaspoon black pepper and 1/8 teaspoon salt.
Combine remaining 1/4 teaspoon pepper, remaining 1/4 teaspoon salt, mayonnaise, and remaining ingredients in a small bowl, stirring well. Place 1 lettuce quarter on each of 4 salad plates; drizzle each serving with about 4 teaspoons dressing. Serve immediately.