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Grilled Romaine with Chive-Buttermilk Dressing

I was grilling steak one night and wanted to make a special side dish. I'd recently seen a grilled romaine Caesar recipe, and decided to create my own version. This salad goes well with chicken, too, and couldn't be easier. —Crystal Schlueter, Northglenn, Colorado
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 2 romaine hearts, halved lengthwise
  • 3 tablespoons olive oil
  • 3 tablespoons buttermilk
  • 3 tablespoons reduced-fat plain Greek yogurt
  • 4 teaspoons minced fresh chives
  • 2 teaspoons lemon juice
  • 1/2 teaspoon minced garlic
  • Dash salt
  • Dash pepper
  • 1/4 cup shredded Parmesan cheese
  • 4 bacon strips, cooked and crumbled

Directions

  • Brush romaine halves with oil. Grill romaine, uncovered, over medium-high heat 6-8 minutes or until leaves begin to wilt and color, turning once.
  • Meanwhile, in a small bowl, whisk buttermilk, yogurt, chives, lemon juice, garlic, salt and pepper until blended; drizzle over cut sides of romaine. Top with cheese and bacon.
Nutrition Facts
1 serving: 176 calories, 15g fat (4g saturated fat), 13mg cholesterol, 299mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 7g protein.

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