1 six-ounce head romaine lettuce
Nonstick cooking spray
Aluminum foil
4 medium spears or 8 thin spears fresh asparagus
1/4 cup thinly sliced red onion
12 grape tomatoes
1 tablespoon shredded Parmesan cheese
1/4 cup fat-free Italian salad dressing
Heat grill. Cut lettuce head lengthwise in half, but do not trim off the base holding the leaves together; wash lettuce and pat dry. Spray a 12-inch piece of foil (or a larger piece, if needed) with nonstick cooking spray. Place lettuce halves on foil and place on hot grill. Grill each side of halves for 2 minutes until slightly browned. Remove from grill and cool. Cut off base, then slice lettuce horizontally into ribbons, about 1 inch wide. While grill is still hot, grill asparagus on same foil, turning constantly, until slightly browned. Slice asparagus diagonally into 1-inch pieces. Place lettuce and asparagus in a medium salad bowl along with sliced onion, tomatoes, and Parmesan cheese. Toss, add dressing, then toss again.
Yield: 4 servings.
Preparation time: 7 minutes.
Cooking time: 6 minutes.
Serving size: 1 cup.
Nutrition Facts Per Serving:
Calories: 98
Carbohydrates: 16 g
Protein: 4 g
Fat: 2 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 184 mg
Fiber: 6 g
Exchanges per serving:
1 starch.
Carbohydrate choices:
1.