Ingredients
- 2 romaine lettuce hearts
- Olive oil
- 1 cup chopped cherry tomatoes
- 1 cup chopped cooked bacon
- 1⁄2 cup blue cheese dressing
- 1⁄4 cup shredded Parmesan cheese
Prep Time:
25 minutes, plus bacon cook time
Number of Servings:
Serves 4
Directions
- Cut each romaine lettuce heart in half lengthwise.
- Heat grill. Oil grates lightly with olive oil.
- When grill is hot, place romaine halves flat-side down on grill. Grill for about 2 to 3 minutes, until lettuce has begun to wilt and grill marks begin to appear. Flip and grill for another 2 minutes.
- Place a romaine half on each of 4 plates. Divide tomatoes, bacon, dressing, and cheese over each romaine half. Serve immediately.
Notes
- You can trim the stem end of each heart if you wish, but be sure not to cut too much stem away. The romaine leaves need to stay attached for grilling.
Nutrition Info:
323 Calories, 10 g Protein, 35 mg Cholesterol, 7 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 3 g Fiber, 29 g Total fat (8 g sat), 530 mg Sodium, ★★★★★ Vitamin A, Vitamin K, ★★★★ Folate, ★★ Phosphorus, ★ Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Vitamin C, Vitamin E, Calcium, Potassium
