- 4 hearts of romaine lettuce, halved lengthwise
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- salt and fresh ground pepper to taste
- 1 pinch garlic salt, or to taste
- 2 Roma tomatoes, diced
- 1 avocado, diced
- 1 cucumber, chopped
- 1 teaspoon reduced-fat balsamic vinaigrette dressing, or to taste
- 1 teaspoon crumbled feta cheese, or to taste (optional)
- Preheat grill for low heat and lightly oil the grate.
- Brush romaine heart halves with olive oil and balsamic vinegar; season with salt, ground black pepper, and garlic salt.
- Grill romaine hearts over low heat until tender, about 2 minutes; flip and continue cooking until tender, about 2 minutes.
- Transfer grilled romaine hearts to a cutting board and chop; transfer to a bowl. Top romaine with Roma tomatoes, avocado, cucumber, balsamic vinaigrette, and feta cheese.
05/18/2018
recipepes.com
Grilled Chopped Salad, recipe
PT15M
PT1H
5
455 calories