Source: Deliciously Healthy Dinners
National Heart, Lung, and Blood Institute
https://healthyeating.nhlbi.nih.gov
| Prep Time | 20 minutes |
| Cook Time | 5 minutes |
| Servings |
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Ingredients
- 1 slice whole-wheat bread
- 2 heads romaine lettuce, rinsed and halved lengthwise
- 4 teaspoons olive oil
- 4 teaspoons light Caesar dressing
- 4 tablespoons shredded parmesan cheese
- 16 cherry tomatoes, rinsed and halved
Ingredients
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Instructions
- Preheat grill pan on high temperature.
- Cube the bread. Spread in a single layer on a foil-covered tray for a toaster oven or conventional oven. Toast to a medium-brown color and crunchy texture. Remove. Allow to cool.
- Brush the cut side of each half of romaine lettuce with 1 teaspoon of olive oil.
- 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.
- 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.
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