RECIPE SUMMARY
Hearts of Romaine Salad
Makes 2 servings: Each serving counts towards 2 tablespoons of oil, 1 cup of vegetables (½ cup of restricted vegetables)
INGREDIENTS
DIRECTIONS
Heat a grill to high to medium high or about 400°F.
Slice the lemon in a half an place it flesh side down on the grill, let it sit for 30 second to 1 minute or until a nice char has developed. Remove the lemon from the grill and set aside.
In a small bowl combine together the ground mustard, sea salt, black pepper, minced garlic and olive oil. Stir and squeeze in the juice from the charred lemon.
Cut the romaine in half and place cut side down on the grill for 1 minute or until a nice char has developed.
Place two halves of the romaine on a plate, top with half the diced tomatoes and cucumbers and drizzle with the dressing, then serve.
Ingredients
Directions
Heat a grill to high to medium high or about 400°F.
Slice the lemon in a half an place it flesh side down on the grill, let it sit for 30 second to 1 minute or until a nice char has developed. Remove the lemon from the grill and set aside.
In a small bowl combine together the ground mustard, sea salt, black pepper, minced garlic and olive oil. Stir and squeeze in the juice from the charred lemon.
Cut the romaine in half and place cut side down on the grill for 1 minute or until a nice char has developed.
Place two halves of the romaine on a plate, top with half the diced tomatoes and cucumbers and drizzle with the dressing, then serve.