Grilled Romaine with Greek Yogurt Dressing
Ingredients
- 2 bunches DOLE® Romaine Hearts
- Olive oil
- Salt and ground black pepper, to taste
- Greek Yogurt Dressing (below)
- 1/2 cup grape tomatoes, quartered 1
- 1/4 cup crumbled feta cheese
- 1/4 cup pitted Kalamata olives, chopped
Directions
- Heat grill or large grill pan to medium-high heat.
-
Cut romaine heads in half lengthwise, leaving root intact (remove any blemished outer leaves). Rinse and pat dry. Sprinkle all sides with olive oil; salt and pepper, to taste.
- Grill 4 to 5 minutes total, turning until grill-marked on all sides. (In large grill pan, grill only 2 romaine halves at a time.)
- Arrange cooked romaine cut-side up on large salad plates. Drizzle each with Greek Yogurt Dressing, to taste and sprinkle with tomatoes, feta cheese and olives. Refrigerate any leftovers.
- Refrigerate any leftovers.
Greek-Yogurt-Dressing: Whisk together 1/2 cup plain 0% Greek yogurt; 3 tablespoons olive oil; 1 tablespoon lemon juice; 1 teaspoon each fresh chopped parsley, fresh chopped chives and honey; 1/2 teaspoon Dijon-style mustard; salt and ground black pepper, to taste until blended. Makes about 2/3 cup.