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5 from 3 votes

Ridiculously Easy Grilled Romaine Salad

Salad doesn't have to be cold! Grill your romaine lettuce and dress it simply with a fat-free vegan dressing and sunflower seeds.
Prep Time2 mins
Cook Time5 mins
Total Time7 mins
Course: Salad, Vegetable
Cuisine: Vegan
Keyword: cooked romaine, grilled lettuce
Servings: 2
Calories: 20kcal
Author: Susan Voisin


  • 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 a 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, if you’re using a grill pan, 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.


One or two servings count as zero points on Weight Watchers Freestyle.


Serving: 1serving | Calories: 20kcal | Carbohydrates: 2g | Protein: 2g | Fat: 1g | Sodium: 6mg | Fiber: 2g