Grilled Romaine Salad| Fatfree Vegan Kitchen Recipe

Recipe courtesy of:
Fatfree Vegan Kitchen
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Grilled Romaine Salad

1 heart of romaine lettuce (about 170 grams)
1 teaspoon white balsamic vinegar
1 teaspoon sunflower seeds
freshly ground black pepper

Cut the romaine heart in half lengthwise. Trim the stem end a little, if you wish, but be sure not to cut too much--all the leaves need to stay attached.

Heat your George Foreman grill or stove-top grill pan. Spray it lightly with olive oil, if necessary. (You know your grill--if you think it might stick, give it a quick spray.) Once it's hot, put one romaine half on it, two if they will fit. Close the top of the Foreman grill or press the lettuce down lightly with a spatula if you are using a grill pan. Cook for about 2 or 3 minutes, until lettuce has begun to wilt and grill marks to appear; then turn over and grill for another 2 minutes.

Place on two plates, cut side up, and sprinkle each with 1/2 teaspoon vinegar, 1/2 teaspoon sunflower seeds, and freshly ground black pepper to taste. Serve while still warm.

Serves 2. Per serving: 20 Calories (kcal); 1g Total Fat; (33% calories from fat); 2g Protein; 2g Carbohydrate; 0mg Cholesterol; 6mg Sodium; 2g Fiber. Weight Watchers 0 Point.

Nutritional information is approximate and is not guaranteed to be 100% accurate. "Gluten-free" label is strictly a cataloging tag meant to be helpful for recipe searches and does not ensure that
the recipe is completely free of gluten. Always read ingredient labels carefully and contact manufacturers to make sure that products actually are vegan and/or gluten-free.