Grilled Romaine and Roasted Walnuts
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.
Combine 2 Tbsp. oil, lemon juice, mustard, salt (if desired), and pepper (if desired) in a small bowl; whisk to blend. Set aside.
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.
Chop lettuce into bite-sized pieces, discarding stems. Place in a large serving bowl.
Drizzle with dressing; toss gently to blend.
Top with walnuts and cheese.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
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1 1/2 Tsp