Grilled Romaine with Caramelized Onion Noodles, Blue Cheese & Greek Yogurt
- Preparing Time: 20 minutes
- Total Time: 20 minutes
- Served Person: 4
- salt and pepper to taste
- 1/4 teaspoon garlic powder
- 1 tablespoon honey
- 2 tablespoon extra virgin olive oil
- 2 teaspoons dijon mustard
- for the dressing:
- 1/4 cup nonfat plain greek yogurt
- 1/2 cup crumbled blue cheese
- 3 tablespoon balsamic vinegar
- 2 romaine lettuce heads rinsed, ends chopped off and cut in half lengthwise
- 1 onion, peeled blade a
- Carbohydrate 4.86850750505609 g
- Cholesterol 12.65625 mg
- Fat 8.176455 g
- Fiber 0.105121873221536 g
- Protein 3.81627781262196 g
- Saturated Fat 3.602138 g
- Serving Size 1 1 Serving (37g)
- Sodium 303.580223963943 mg
- Sugar 4.76338563183456 g
- Trans Fat 0.34420425 g
- Calories 109 calories
Preheat the grill or grill pan to medium-high. Place half the olive oil in a bowl and while the grill is heating, brush the cut sides of the romaine lettuce with the olive oil. Season the cut side generously with pepper and lightly with salt.Once grill pan is heated, place the sliced side down and let cook for about 5 minutes. Periodically, put medium pressure with a spatula on top to ensure the lettuce cooks. Repeat until all lettuce halves are cooked. Set aside.After two lettuce halves have cooked, in another skillet, add in the rest of the olive oil. Once oil heats, add in the onion noodles and season with salt, pepper and garlic powder. Cook for 5-7 minutes or until caramelized and lightly browned.Top the grilled lettuce with onions and blue cheese and drizzle with balsamic vinaigrette.
