Grilled romaine salad with creamy lemon dressing




1 serving 

Each serving provides 
2 greens 
1 oz. leaner protein 
2 healthy fats
2 condiments 
1 snack 



Creamy lemon dressing 

Makes 8 servings (~1 1/4 cup) 

Per serving (~2 1/2 tablespoon)
1 1/2 Healthy fat
~2 condiments 

1/4 cup lemon juice
4 tsp lemon zest 
3 cloves, garlic 
2 tsp Dijon mustard 
1/4 tsp salt 
1/4 tsp pepper
1/4 cup olive oil 
1/2 cup plain non-fat Greek yogurt
1/4 cup water
Put all ingredients into a blender and mix well. Put it in a container and refrigerate. 

I used 2 greens with my lettuce- 3.32 oz. 
2 strips low sodium turkey bacon 
Optavia ranch puffs- snack 
1/2 tsp. Olive oil

Start your BBQ on high. Cook your chopped turkey bacon till done. Cut your romaine lettuce in half ( important note: keep the bottom core on when cutting to keep it all in tacked. Gently rub the oil on all sides of the outer romaine leaves. Turn your BBQ to medium and place your romaine directly on. Be careful to not over cook. You just want to get grill marks on both sides but still want the lettuce to be crispy. When it’s ready place on your plate and put the 2 1/2 tablespoons dressing over top. Add your snack ranch puffs and turkey bacon. Perfect for a summertime dinner salad. 

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