Grilled Romaine Salad With Piquillo Pepper Dressing
- 12 ounces piquillo peppers or roasted red sweet peppers, drained, 1 1/3 cups
- 1 cup sour cream
- 2 tablespoons lemon juice
- salt and ground black pepper
- 1 head romaine lettuce about 1 1/4 pounds, quartered lengthwise
- 1 tablespoon capers drained
- For dressing, combine peppers, sour cream, and lemon juice in a blender. Cover and blend until smooth and season to taste with salt and pepper. Cover and chill until ready to serve or up to 1 week.
- Place lettuce quarters on the rack of a covered grill directly over medium heat. Grill for 1 to 3 minutes or until charred and slightly wilted, turning occasionally. Drizzle dressing over grilled romaine and top with capers.
- Nutrition Facts (Grilled Romaine Salad with Piquillo Pepper Dressing)ner serving: 53 kcal cal., 3 g fat (1 g sat. fat, 0 g polyunsaturated fat, 1 g monounsatured fat), 6 mg chol., 265 mg sodium, 6 g carb., 3 g fiber, 3 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet
piquillo peppers, sour cream, lemon juice, salt, capers
Taken from www.yummly.com/recipe/Grilled-Romaine-Salad-with-Piquillo-Pepper-Dressing-1353777 (may not work)