This recipe is NOT safe for Coumadin (warfarin) users.
Each serving contains 1 Tablespoon yogurt, which may be safe for those with lactose intolerance.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in yogurt. Lea & Perrins Worcestershire sauce, as sold in the United States, is gluten-free.
"I came, I saw, I conquered." --Julius Caesar
Grilling lettuce is a great twist on salad. I like to have the lettuce be super cold and grill the cut side so that the lettuce is slightly warm on the top and a bit cool on the bottom.
You can use this dressing with almost anything but it is especially good over grilled veggies. A great way to improve your Med Diet Score deliciously!
Servings: 8 (of the dressing) | 1 small salad
Cooking Time: 15 Minutes (does not include chilling time)
This recipe can easily be multiplied, and the dressing keeps well, tightly sealed in the refrigerator, for about 5 – 7 days.
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender and process until smooth.
Chill for at least 2 hours.
Rinse the romaine lettuce well. Do not detach the leaves from the root.
Cut the romaine lettuce lengthwise into two halves.
Preheat a griddle or the grill to medium hot.
Spray the griddle or grill with oil and place the half heads of lettuce over the heat cut side down.
Grill for about 4 – 6 minutes. Adjust the heat to lightly brown the lettuce but not burn.
Serve cut side up topped with dressing.
Serving size: 1 small salad (small head romaine and 2 Tablespoons dressing)
Servings: 8 (of the dressing)
|Calories 70||Calories from Fat 18|
|% Daily Value|
|Total Fat 2g||2%|
|Saturated Fat 1g||6%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 9g||3%|
|Dietary Fiber 2g||7%|
|Vitamin A 41%||Vitamin C 6%|
|Calcium 4%||Iron 5%|
|Vitamin K 90mcg||Potassium 200mg|