Recipe Source: Deliciously Healthy Dinners
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| Prep time | Cook time | Yields | Serving Size |
| 20 minutes | 5 minutes | 4 servings | ½ head of romaine lettuce with toppings |
| 1 slice whole wheat-bread | | 2 heads romaine lettuce, rinsed and halved lengthwise | | 4 tsp olive oil | | 4 tsp light Caesar dressing | | 4 Tbsp shredded parmesan cheese | | 16 cherry tomatoes, rinsed and halved | | | calories | 162 | | Total fat | 8 g | | Saturated fat | 2 g | | Cholesterol | 6 mg | | Sodium | 241 mg | | Total fiber | 8 g | | Protein | 8 g | | Carbohydrates | 17 g | | Potassium | 931 mg | |
Directions -
| 1 | Preheat grill pan on high temperature. | -
| 2 | Cube the bread. Spread in a single layer on a foil-covered tray for a toaster oven or conventional oven. Toast to a medium-brown color and crunchy texture. Remove. Allow to cool. | -
| 3 | Brush the cut side of each half of romaine lettuce with 1 teaspoon of olive oil. | -
| 4 | Place cut side down on a grill pan on the stovetop. Cook just until grill marks appear and romaine is heated through, about 2–5 minutes. | -
| 5 | Place each romaine half on a large salad plate. Top each with one-fourth of the bread cubes. Drizzle each with 1 teaspoon of light Caesar dressing. Sprinkle each with 1 tablespoon of shredded parmesan cheese. Garnish with eight tomato halves around each plate. | |
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