MealsJune/July 2018

Grilled Gluten-Free Romaine Wedge Salad

PREP: 25 minutes
GRILL: 10 minutes

Grilling imbues wedges of romaine lettuce with smoky flavor and tender texture and it makes cherry tomatoes become impossibly sweet. Add a chunky vegetable-bean medley and a punchy pesto dressing, and you’ve got an extraordinary salad.


grilled romaine wedge

Oksana Charla


2 heads romaine lettuce, halved
4 teaspoons canola oil or grapeseed oil, divided
Salt and pepper, to taste
1 pint cherry tomatoes
1 English cucumber, chopped
1 yellow or orange bell pepper, chopped
1/2 cup chopped parsley
1/3 cup sliced kalamata olives
3 scallions (green onions), sliced
1 tablespoon red wine vinegar
1 (14-ounce) can chickpeas, drained and rinsed
1/4 cup pistachios, chopped walnuts or roasted sunflower seeds
1/2 cup crumbled feta, optional

Pesto Dressing

3 tablespoons extra virgin olive oil
2 tablespoons prepared pesto of choice
1 tablespoon red wine vinegar
1 garlic clove, minced


1. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium.

2. Lightly brush romaine halves with 2 teaspoons oil and season with salt and pepper. Place romaine halves cut-side down on grill and cook, turning once, until leaves are charred in a few places and slightly wilted, about 4 minutes.

3. Thread cherry tomatoes onto skewers and lightly brush with 2 teaspoons oil. (If using wooden skewers, soak them in water first for 30 minutes.) Grill, turning once, until tender and beginning to shrivel. Alternatively, cook in a grill basket.

4. In a bowl, toss together grilled tomatoes, cucumber, bell pepper, parsley, olives, scallions and red wine vinegar.

5. To make pesto dressing, whisk together olive oil, pesto, red wine vinegar and garlic in a small bowl.

6. Transfer grilled lettuce, cut-sides up, to serving plates. Top with tomato mixture and drizzle on pesto dressing. Sprinkle with chickpeas, nuts or seeds and feta, if using.

Each serving contains 316 calories, 9g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 122mg sodium, 50g carbohydrate, 17g fiber, 12g sugars, 16g protein, 18Est GL.
Each tablespoon of dressing contains 58 calories, 6g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 37mg sodium, 0g carbohydrate, 0g fiber, 0g sugars, 0g protein, 0Est GL.

Reprinted with permission fromEat Complete: The 21 Nutrients That Fuel Brainpower, Boost Weight Loss, and Transform Your Healthby Drew Ramsey. Copyright 2016 by Drew Ramsey. Published on May 17, 2016, by Harper Wave, an imprint of HarperCollins Publishers.

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