Ingredients
2 romaine hearts, halved lengthwise3 tablespoons olive oil3 tablespoons buttermilk3 tablespoons reduced-fat plain Greek yogurt4 teaspoons minced fresh chives2 teaspoons lemon juice1/2 teaspoon minced garlicDash saltDash pepper1/4 cup shredded Parmesan cheese4 bacon strips, cooked and crumbled
Preparation
Brush romaine halves with oil. Grill romaine, uncovered, over medium-high heat 6-8 minutes or until leaves begin to wilt and color, turning once.
Meanwhile, in a small bowl, whisk buttermilk, yogurt, chives, lemon juice, garlic, salt and pepper until blended; drizzle over cut sides of romaine. Top with cheese and bacon.
