1 tablespoon Pompeian Extra Virgin Olive Oil
1 large heart romaine lettuce, halved lengthwise
2 dashes each salt and black pepper
1/4 cup diced tomato
1/4 cup diced red onion
1/4 cup crumbled reduced-fat feta cheese
2 tablespoons finely chopped basil
2 tablespoons Pompeian Balsamic Vinegar
Bring grill to high heat.
Drizzle and brush 1/2 teaspoon of olive oil onto cut sides of each romaine half. Sprinkle with salt and pepper.
Lay romaine halves on grill, cut sides down. Grill until slightly charred, 1 to 2 minutes.
Plate romaine halves, cut sides up. Top with tomato, onion, cheese and basil.
In small bowl, whisk vinegar with remaining 2 teaspoons of olive oil. Drizzle atop salad and enjoy.
Nutrition per serving: 135 calories; 10g fat; 340mg sodium; 9.5g carbohydrate; 3g fiber; 5g sugars; 5g protein
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