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Grilled Romaine and Roasted Walnuts

Author: Beachbody

Prep Time 15 mins

Cook Time 6 mins

Total Time 21 mins

Servings 6 Servings

Calories 142 kcal


  • 2 Tbsp. + 1 tsp. olive oil divided use

  • 2 Tbsp. fresh lemon juice

  • ½ tsp. Dijon mustard

  • Sea salt and ground black pepper (to taste; optional)

  • 3 romaine lettuce heads stems attached (to hold leaves together), quartered

  • Nonstick cooking spray

  • ¼ cup coarsely chopped raw walnuts

  • 2 tsp. shaved Parmesan cheese


Preheat grill to high.

  1. Combine 2 Tbsp. oil, lemon juice, mustard, salt (if desired), and pepper (if desired) in a small bowl; whisk to blend. Set aside.

  2. Brush romaine with remaining 1 tsp. oil. Place on grill that has been lightly coated with spray; cook for 2 to 3 minutes on each side, or until romaine blackens but does not burn. Remove from heat.

  3. Chop lettuce into bite-sized pieces, discarding stems. Place in a large serving bowl.

  4. Drizzle with dressing; toss gently to blend.

  5. Top with walnuts and cheese.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

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11 Green

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1 1/2 Tsp

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