Grilled Romaine Salad With Buttermilk-Chive Dressing

Gluten Free
Health score
4%
Grilled Romaine Salad With Buttermilk-Chive Dressing
10 min.
8
64kcal

Suggestions


Looking for a fresh and exciting side dish that will elevate your next meal? Look no further than this Grilled Romaine Salad with Buttermilk-Chive Dressing! This delightful salad is not only gluten-free but also packed with flavor and texture, making it the perfect accompaniment to any main course or a standout starter for your next gathering.

The star of this dish is the romaine lettuce, which transforms beautifully when grilled. The grilling process adds a smoky depth to the crisp leaves, while the Buttermilk-Chive Dressing brings a creamy, tangy contrast that ties everything together. With the addition of freshly shaved Parmesan cheese and sweet, caramelized onion wedges, each bite is a harmonious blend of flavors that will leave your taste buds dancing.

Ready in just 10 minutes, this salad is a quick and easy option for busy weeknights or last-minute entertaining. Whether you're serving it as a side dish, antipasti, or a light snack, this Grilled Romaine Salad is sure to impress your guests and family alike. So fire up the grill and get ready to enjoy a deliciously unique salad that’s as nutritious as it is tasty!

Ingredients

  • servings chives 
  • servings salt and pepper freshly ground to taste
  • tablespoons olive oil 
  • 0.5 cup parmesan shaved
  • small onion red
  •  the of 1 cos lettuce 

Equipment

  • grill

Directions

  1. Pull off tough outer leaves of romaine bunches, and discard; cut bunches in half lengthwise, keeping leaves intact. Peel onion, and cut in half vertically, keeping core (root end and top) intact.
  2. Cut each half into 4 wedges.
  3. Brush lettuce and onion evenly with olive oil.
  4. Coat cold cooking grate evenly with cooking spray, and place on grill over medium heat (300 to 350).
  5. Place onion wedges on cooking grate, and grill, covered with grill lid, 3 to 4 minutes on each side or to desired degree of doneness.
  6. Remove onion wedges.
  7. Place romaine halves, cut sides down, on cooking grate. Grill, without grill lid, 2 to 3 minutes or just until wilted.
  8. Divide grilled lettuce, cut sides up, evenly among serving plates. Top each with 1 onion wedge (separate into slices, if desired), and drizzle with Buttermilk-Chive Dressing.
  9. Sprinkle evenly with shaved Parmesan cheese and salt and pepper to taste.
  10. Serve immediately.

Nutrition Facts

Calories64kcal
Protein15.96%
Fat71.78%
Carbs12.26%

Properties

Glycemic Index
12.38
Glycemic Load
0.35
Inflammation Score
-7
Nutrition Score
3.9613043478002%

Flavonoids

Luteolin
0.02mg
Isorhamnetin
0.76mg
Kaempferol
0.19mg
Quercetin
3.15mg

Nutrients percent of daily need

Calories:63.62kcal
3.18%
Fat:5.18g
7.97%
Saturated Fat:1.52g
9.51%
Carbohydrates:1.99g
0.66%
Net Carbohydrates:1.44g
0.52%
Sugar:0.82g
0.91%
Cholesterol:4.25mg
1.42%
Sodium:295.68mg
12.86%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.59g
5.18%
Vitamin A:1312.02IU
26.24%
Vitamin K:18.75µg
17.86%
Calcium:82.86mg
8.29%
Folate:23.14µg
5.79%
Phosphorus:52.14mg
5.21%
Vitamin E:0.54mg
3.61%
Vitamin C:2.16mg
2.62%
Manganese:0.04mg
2.25%
Fiber:0.55g
2.21%
Selenium:1.54µg
2.2%
Vitamin B2:0.04mg
2.06%
Potassium:63.44mg
1.81%
Vitamin B6:0.03mg
1.7%
Magnesium:6.51mg
1.63%
Zinc:0.23mg
1.56%
Iron:0.25mg
1.41%
Vitamin B1:0.02mg
1.31%
Vitamin B12:0.08µg
1.25%
Source:My Recipes