Grilled Romaine Salad with Blueberries, Avacado and Creamy Tarragon Vinaigrette
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 heads Romaine Lettuce1 tbsp Extra Virgin Olive Oil 1/2 cup Blueberries, fresh 1 Avacado, dicedLemons wedgesCREAMY LEMON TARRAGON VINAIGRETTE1/2 cup Plain Greek Yogurt, non-fat 1 tsp President's Choice Prepared Dijon Mustard 1/4 cup Lemon juice 1 tbsp chopped fresh tarragon1 tsp lemon zest1 garlic clove, mincedsalt and pepper to taste
Make vinaigrette, set aside in fridge
Cut each romaine head in half lengthwise.
Drizzle cut side with EVOO and place cut side down on grill, turning once, until carred and slightly wilted, about 4 minutes. (wilted but holding shape).
Transfer to a serving platter cut side up. Top with diced avacado and blueberried. Drizzle the vinaigrette and garnish with lemon wedges and chives.
Serving Size: 4-6, Nutritional content is based off 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ONYANAC.
Cut each romaine head in half lengthwise.
Drizzle cut side with EVOO and place cut side down on grill, turning once, until carred and slightly wilted, about 4 minutes. (wilted but holding shape).
Transfer to a serving platter cut side up. Top with diced avacado and blueberried. Drizzle the vinaigrette and garnish with lemon wedges and chives.
Serving Size: 4-6, Nutritional content is based off 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ONYANAC.
Nutritional Info Amount Per Serving
- Calories: 168.5
- Total Fat: 10.2 g
- Cholesterol: 0.0 mg
- Sodium: 63.3 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 9.8 g
- Protein: 6.9 g
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