1 (6 ounce head romaine lettuce)
Nonstick cooking spray
4 medium spears or 8 thin spears fresh asparagus
1/4 cup thinly sliced red onion
12 grape tomatoes
1 Tablespoon shredded Parmesan Cheese
1/4 Cup fat-free italian dressing
Cut lettuce head lengthwise in half, but do not trim off the base holding the leaves together, wash lettuce and pat dry.
Spray a 12-inch piece of foil with nonstick cooking spray. Place lettuce halves on foil and place on hot grill. Grill each side of the lettuce halves for 2 minutes until slightly browned. Remove from grill and cool.
Cut off base, then slice lettuce horizontally into ribbons, about 1 inch wide. While grill is still hot, grill asparagus on same foil, turning constantly, until slightly browned. Slice asparagus diagonally into 1-inch pieces.
Place lettuce and asparagus in medium salad bowl along with sliced onion, tomatoes, and Parmesan cheese. Toss, add dressing then toss again.
- Serving size 1 cup
- 16 g
- Saturated Fat