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Grilled Romaine Salad RecipeGrilled Romaine Salad


Grilling romaine lettuce is a great way to make summer salads more creative while keeping them nutritious and low in calories. This is a quick and easy side dish you can add to the menu any time you are grilling.

Nutrition Facts
Serving Size 1/4 recipe
Amount Per Serving
% Daily Value*
Total Fat 1g
0%Saturated Fat 0g
Trans Fat 0g
Cholesterol 1mg
Sodium 100mg
Total Carbohydrate 3.6g
Dietary Fiber 0.8g
Sugars 2.2g
Protein 1.4g
Vitamin C 33%Vitamin A 31%
Iron 4%Calcium 4%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: 4 servings

Preparation time: 10 minutes

Grilling time: 5 minutes


  • 3 tbsp fresh lemon juice
  • 2 tbsp non-fat plain Greek yogurt
  • 1 tbsp olive oil mayonnaise or low-fat mayonnaise
  • 2 tbsp chopped fresh dill
  • 1 tbsp chopped fresh chives
  • 1/8 tsp garlic powder
  • 1/8 tsp fine ground sea salt
  • 1 large head romaine lettuce
  • Optional toppings: croutons, shaved Parmesan cheese


  1. Add the lemon juice, yogurt, and mayonnaise to the cup of a single-serving blender or small food processor. Pulse for 10 to 15 seconds until blended. Add the dill, chives, garlic powder, and salt. Pulse again until all ingredients are mixed into a smooth dressing.
  2. Place the head of lettuce on a grill that has been heated to 375 to 400 degrees Fahrenheit. Use tongs to continually flip the lettuce to get even wilting on all sides. Grill for 3 to 5 minutes, until the outer leaves have wilted and start to show signs of blackening.
  3. Transfer the head of lettuce to a cutting board. Remove the stem end and chop the leaves into bite-size pieces. The outer leaves will be warm and wilted, and the inner leaves will still be crisp and cool.
  4. Put the lettuce in a large bowl. Pour in the dressing and toss with tongs until all the lettuce is evenly coated in dressing. Serve with croutons and shaved Parmesan, if desired.
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