Grilled Romaine with Chive-Buttermilk Dressing Recipe

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Grilled Romaine with Chive-Buttermilk Dressing Recipe
Grilled Romaine with Chive-Buttermilk Dressing Recipe photo by Taste of Home
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Grilled Romaine with Chive-Buttermilk Dressing Recipe

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5 3 3
Publisher Photo
I was grilling steak one night and wanted to make a special side dish. I'd recently seen a grilled romaine Caesar recipe, and decided to create my own version. This salad goes well with chicken, too, and couldn't be easier. —Crystal Schlueter, Northglenn, Colorado
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 romaine hearts, halved lengthwise
  • 3 tablespoons olive oil
  • 3 tablespoons buttermilk
  • 3 tablespoons reduced-fat plain Greek yogurt
  • 4 teaspoons minced fresh chives
  • 2 teaspoons lemon juice
  • 1/2 teaspoon minced garlic
  • Dash salt
  • Dash pepper
  • 1/4 cup shredded Parmesan cheese
  • 4 bacon strips, cooked and crumbled

Directions

Brush romaine halves with oil. Grill romaine, uncovered, over medium-high heat 6-8 minutes or until leaves begin to wilt and color, turning once.
Meanwhile, in a small bowl, whisk buttermilk, yogurt, chives, lemon juice, garlic, salt and pepper until blended; drizzle over cut sides of romaine. Top with cheese and bacon. Yield: 4 servings.
Originally published as Grilled Romaine with Chive-Buttermilk Dressing in Simple & Delicious June/July 2014

Nutritional Facts

1 serving: 176 calories, 15g fat (4g saturated fat), 13mg cholesterol, 299mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 7g protein.

  • 2 romaine hearts, halved lengthwise
  • 3 tablespoons olive oil
  • 3 tablespoons buttermilk
  • 3 tablespoons reduced-fat plain Greek yogurt
  • 4 teaspoons minced fresh chives
  • 2 teaspoons lemon juice
  • 1/2 teaspoon minced garlic
  • Dash salt
  • Dash pepper
  • 1/4 cup shredded Parmesan cheese
  • 4 bacon strips, cooked and crumbled
  1. Brush romaine halves with oil. Grill romaine, uncovered, over medium-high heat 6-8 minutes or until leaves begin to wilt and color, turning once.
  2. Meanwhile, in a small bowl, whisk buttermilk, yogurt, chives, lemon juice, garlic, salt and pepper until blended; drizzle over cut sides of romaine. Top with cheese and bacon. Yield: 4 servings.
Originally published as Grilled Romaine with Chive-Buttermilk Dressing in Simple & Delicious June/July 2014

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Reviews forGrilled Romaine with Chive-Buttermilk Dressing

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justmbeth User ID: 1196484 245058
Reviewed Mar. 7, 2016

"Really liked this, even though I forgot to add the parmesan. Most of my other grilled romaine salads have more of a vinaigrette type dressing so this was a nice change."

MY REVIEW
sugarcrystal User ID: 5836839 225843
Reviewed May. 3, 2015

"I love the idea of adding bleu cheese as the previous review states. The salad is good either way."

MY REVIEW
annrms User ID: 2649709 140194
Reviewed Sep. 2, 2014

"Oh, did this ever go well with grilled steak! I "cheated" and added a little crumbled bleu cheese to the dressing! I also used real bacon bits instead of cooking bacon. Thank you for submitting this recipe!"

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