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Grilled Florida Romaine Salad

servings 4
calories 182

Ingredients

2 heads Florida romaine lettuce, split lengthwise

2 ears Florida sweet corn, kernels cut off the cob (about 1 cup)

1 pint Florida cherry tomatoes, halved

1 cup plain yogurt (whole or skim)

3 tablespoons red wine vinegar

1 teaspoon Dijon mustard

¼ cup fresh herbs (such as parsley and thyme), chopped fine

⅓ cup Parmesan cheese, grated

Oil for cooking

Sea salt and fresh ground pepper, to taste

Preparation

In a small bowl, combine cheese, yogurt, vinegar, mustard, herbs, salt and pepper. Mix and adjust seasoning as needed. Store in refrigerator until ready to use.

Preheat grill pan to medium-high. Brush both sides of lettuce halves and season with salt and pepper. Place on hot grill pan for 1 to 2 minutes per side. Remove and set aside. In the same pan add 1 tablespoon oil and sauté corn for 5 minutes or until corn starts to caramelize. Add tomatoes and cook a few minutes more. Spoon mixture over romaine halves and drizzle with yogurt dressing. Top with more cheese if desired. Serve warm.

Nutrition

  • Calories Per Serving182
  • Fat9g
  • Cholesterol15mg
  • Sodium238mg
  • Carbohydrates21g
  • Fiber3g
  • Protein8g

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