Grilled Romaine and Corn Salad with Honey Mustard Tahini DressingRecipe posted in: Flex Meals & Snacks, Lunches & Dinners, Appetizers, Main Courses, Sides
Steak, chicken and kebabs aren’t the only healthy foods you can throw on the grill! We’re cooking up fresh heads of crisp romaine lettuce and summer corn for a tasty twist on a cookout side dish. Grilling up seasonal vegetables is a fun and delicious way to transform your everyday recipes. What would have been an average salad is now an elevated grilled dish that will impress your backyard barbecue guests.
Salad dressing can hide many sneaky ingredients that are trying to sabotage your weight loss goals. But by making your own easy homemade dressing, you can take control of any extra calories that you’re eating. Plus, taking that extra step to whisk up your own sauce allows you to create a topping that you truly enjoy. We drizzle our Grilled Salad with a Honey Mustard Tahini Dressing that’s packed with sweet and savory flavor.
Kick off this wholesome recipe right in your backyard! Preheat your grill to about 450 to 500 degrees and grab a head of romaine lettuce and an ear of corn. Cut the romaine lettuce lengthwise, keeping the stem in place. Brush both the romaine lettuce and corn with olive oil to prepare them for grilling. Place the corn on grill for about 20 minutes or until it becomes charred. Make sure to rotate it frequently! When the corn is almost done, place the lettuce on the grill with the cut side down. Cook for two to three minutes or until the lettuce is charred. Flip it over and continue grilling the other side for one to two minutes.
Remove the lettuce and corn from the grill and place the romaine onto a plate. Cut the kernels off of the corn cob and sprinkle them on top of the romaine. Click here to get our easy hack for removing corn from the cob in seconds! > Top your salad with sliced red onions and Parmesan cheese. Mix together the dressing by combining Dijon mustard, tahini, honey, water and black pepper. Continue adding more water to thin it out as needed. Drizzle the dressing on top of the salad before digging into this grilled goodness.
This Grilled Salad clocks in at just 245 calories per serving. You can log it into your food journal as half of a SmartCarb, one PowerFuel, two Extras and one Vegetable. The NuMi app provides an organized place to keep track of your meals, snacks, water and exercise as you lose the weight. Download NuMi today and take advantage of the many fun and handy features! Click here to quickly log this recipe into the NuMi app. >
Fill your summer menu with fresh and fun seasonal salads! There’s nothing more refreshing than enjoying warm weather produce while in the hot summer sun. We’ve rounded up 20 of our favorite summer salad recipes that are perfect for your weight loss menu. They are Nutrisystem-approved and filled with nutritious ingredients to keep you healthy all season. Click the link below to unlock these delicious creations and don’t forget to bookmark the article!:
Looking for more healthy recipes to throw on your grill this summer? These 10 healthy fruits are perfect for a sweet treat at your next cookout or barbecue! We also have plenty of other great recipes for your grilling fun right here on The Leaf Weight Loss Blog. Check out some of our favorites below:
- Marinated Steak Kebabs >
- Rainbow Vegetable Skewers >
- Grilled Power Salad >
- Chicken Kebabs with Peanut Dipping Sauce >
- Pineapple Chicken Kebabs >
- Grilled Asparagus Caesar Salad >
Are you in need of a healthy meal delivery service? Nutrisystem delivers nutritious and delicious food directly to your door! Learn more about our meal plans >
Calories per Serving: 245
On Nutrisystem, Count As: ½ SmartCarb, 1 PowerFuel, 2 Extras and 1 Vegetable
- 1 head romaine lettuce
- 1 ear corn
- 3-4 thin slices red onion
- ¼ cup shaved Parmesan cheese
- 1 Tbsp. olive oil
- 1 tsp. Dijon mustard
- 1 Tbsp. tahini
- ½ tsp. honey
- 1-2 Tbsp. water
- Black pepper, to taste
- Preheat grill to 450-500°F.
- Cut romaine lettuce lengthwise, keeping stem in place.
- Brush romaine lettuce and corn with olive oil.
- Place corn on grill for 20 minutes or until charred, rotating frequently.
- Place romaine on the grill with the cut side down. Cook for 2-3 minutes or until the lettuce is charred. Flip and grill the other side for 1-2 minutes.
- Remove lettuce and corn from the grill
- Place romaine onto a plate. Cut the kernels off of the corn cob and sprinkle them on top of the romaine.
- Top salad with sliced red onions and Parmesan cheese.
- Mix together the dressing ingredients. Add more water to thin it out as needed.
- Drizzle the dressing on top of the salad.