About the Recipe
try this new approach to salad�grill it!
1 slice whole-wheat bread
2 heads romaine lettuce, rinsed
and halved lengthwise
4 tsp olive oil
4 tsp light Caesar dressing
4 Tbsp shredded parmesan cheese
16 cherry tomatoes, rinsed
1 Preheat grill pan on high temperature.
2 Cube the bread. Spread in a single layer on a foilcovered
tray for a toaster oven or conventional oven.
Toast to a medium-brown color and crunchy texture.
Remove. Allow to cool.
3 Brush the cut side of each half of romaine lettuce
with 1 teaspoon of olive oil.
4 Place cut side down on a grill pan on the stovetop.
Cook just until grill marks appear and romaine is
heated through, about 2�5 minutes.
5 Place each romaine half on a large salad plate. Top
each with one-fourth of the bread cubes. Drizzle
each with 1 teaspoon of light Caesar dressing.
Sprinkle each with 1 tablespoon of shredded
parmesan cheese. Garnish with eight tomato halves
around each plate.