1 tablespoon Pompeian
Extra Virgin Olive Oil
1 large heart romaine
2 dashes each salt and
1/4 cup diced tomato
1/4 cup diced red onion
1/4 cup crumbled
reduced-fat feta cheese
2 tablespoons finely
2 tablespoons Pompeian
Bring grill to high heat.
Drizzle and brush 1/2 teaspoon of olive oil onto cut sides of each romaine half. Sprinkle with salt and pepper.
Lay romaine halves on grill, cut sides down. Grill until slightly charred, 1 to 2 minutes.
Plate romaine halves, cut sides up. Top with tomato, onion, cheese and basil.
In small bowl, whisk vinegar with remaining 2 teaspoons of olive oil. Drizzle atop salad and enjoy.
Nutrition per serving:
135 calories; 10g fat; 340mg sodium; 9.5g carbohydrate;
3g fiber; 5g sugars; 5g protein