Grilled Romaine with Cheddar Croutons

Makes 6 Servings

  • Total Time: 20
  • Prep Time: 15
  • Cook Time: 5


  • 1 (22-ounce) package plain jumbo croutons
  • 1/2 cup (2-ounces) White Cheddar cheese, shredded
  • 6 tablespoons low-fat Italian dressing
  • 6 tablespoons whole berry cranberry sauce
  • 3 Romaine lettuce hearts, washed, trimmed, halved
  • 3 tablespoons vegetable oil
  • 6 tablespoons shredded Romano cheese


To prepare croutons

1. Preheat oven to 350° F.

2. Place croutons on a baking sheet; top with shredded Cheddar cheese.

3. Bake for 3 to 5 minutes or until cheese is melted.

To prepare dressing

1. In a small bowl, combine Italian dressing and cranberry sauce; whisk together until combined.

To prepare salad:

1. Cut romaine hearts in half; drizzle each half with 1-1/2 teaspoons vegetable oil.

2. In a large saute pan or on a charcoal grill, sear Romaine hearts on cut side over high heat for 10 to 15 seconds or until lightly charred.

3. Top one half romaine heart with 2 tablespoons dressing, 1 tablespoon Romano cheese, and 8 cheese croutons.

Tip: Croutons can be made from scratch by tossing 2 cups of day old bread cubes with 2 tablespoons of oil and 1/2 teaspoon salt. Place on a baking sheet and bake at 350°F for 8 to 12 minutes or until croutons are crisp.