- Prep time 15 minutes
- Total time 20 minutes
- Portion size 4 servings
Ingredients
Blue Cheese Dressing (recipe, see right):
Method
Preheat barbecue to medium heat (about 350°F); grease grill. Brush both sides of romaine hearts and onion slices with oil. Season with salt and pepper. Place romaine and onion on grill; without closing lid, cook until lightly marked, turning halfway through grilling time, 4 to 6 minutes.
Place romaine hearts cut side up on serving plate. Break apart onion slices and spread over lettuce. Sprinkle with tomato and bacon. Drizzle each portion with a large spoonful of Blue Cheese Dressing, then balsamic glaze. Serve with remaining dressing.
Blue Cheese Dressing
In bowl, using fork, mash 1/2 cup crumbled blue cheese (such as Roquefort) with 1/2 cup 2% plain Greek yogurt. Stir in 1 tbsp each mayonnaise, lemon juice and white wine vinegar, and 1/2 tsp garlic powder. Season with salt and pepper. Cover and refrigerate. (Make-ahead: Can be covered and refrigerated for up to 1 week.) Makes about 1 cup.
Test Kitchen Tip: If your romaine is looking a little worse for wear, give it a new lease on life by soaking the leaves in a bowl of ice water for 10 to 30 minutes. Presto! Revived and rehydrated greens.
Nutritional facts PER SERVING: about
- Iron 1.3 mg
- Fibre 5 g
- Sodium 500 mg
- Sugars 4 g
- Protein 15 g
- Calories 170
- Total fat 8 g
- Cholesterol 30 mg
- Saturated fat 3 g
- Total carbohydrate 10 g
