Grilled Romaine Salad With Buttermilk-Chive Dressing – a delicious recipe with romaine lettuce bunches, red onion, olive oil, Vegetable cooking spray, freshly shaved Parmesan cheese, Kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Pull off tough outer leaves of romaine bunches, and discard; cut bunches in half lengthwise, keeping leaves intact. Peel onion, and cut in half vertically, keeping core (root end and top) intact. Cut each half into 4 wedges. Brush lettuce and onion evenly with olive oil.
2
Coat cold cooking grate evenly with cooking spray, and place on grill over medium heat (300u00b0 to 350u00b0). Place onion wedges on cooking grate, and grill, covered with grill lid, 3 to 4 minutes on each side or to desired degree of doneness. Remove onion wedges.
3
Place romaine halves, cut sides down, on cooking grate. Grill, without grill lid, 2 to 3 minutes or just until wilted.
4
Divide grilled lettuce, cut sides up, evenly among serving plates. Top each with 1 onion wedge (separate into slices, if desired), and drizzle with Buttermilk-Chive Dressing. Sprinkle evenly with shaved Parmesan cheese and salt and pepper to taste. Serve immediately.
141
kcal
Calories
11
g
Fat
5
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 romaine lettuce bunches, 1 small red onion, 2 tablespoons olive oil, Vegetable cooking spray, and more.
Yes, Grilled Romaine Salad With Buttermilk-Chive Dressing falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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