Minutes Prep time: 15
Minutes Total time: 20
Servings: 4
Difficulty: easy
PAM® Grilling Spray
4 tablespoons canola oil, divided
2 tablespoons lemon juice
1 teaspoon Gulden's® Spicy Brown Mustard
1/2 teaspoon finely chopped garlic
1/4 teaspoon salt, divided
1/8 teaspoon ground black pepper
2 romaine lettuce hearts, cut in half lengthwise
1/4 cup shaved Parmesan cheese
2 tablespoons DAVID® Sunflower Kernels, Roasted & Salted
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 103 mg | 10% |
| Carbohydrate | 5 g | 2% |
| Cholesterol | 4 mg | 1% |
| Total Fat | 19 g | 28% |
| Iron | 1 mg | 7% |
| Calories | 196 kcal | 10% |
| Sodium | 285 mg | 12% |
| Protein | 5 g | 9% |
| Saturated Fat | 2 g | 12% |
| Sugars | 2 g | 0 |
| Vitamin C | 7 mg | 12% |
Spray cold grate of gas grill with grilling spray. Preheat grill for medium heat. Meanwhile, whisk together 3 tablespoons oil, lemon juice, mustard, garlic, 1/8 teaspoon salt and pepper in small bowl; set aside.
Brush romaine halves with remaining 1 tablespoon oil and sprinkle with remaining 1/8 teaspoon salt.
Grill 2 minutes on each side or until wilted slightly and grill marks develop. Place on shallow serving dish; top evenly with vinaigrette, cheese and sunflower kernels. Serve immediately.
Grilled Romaine Salad with Lemon-Mustard Vinaigrette
