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Nutrition Facts
Serving Size 390 g
(Approx. 4 Servings)
Amount Per Serving
Calories 320 Calories From Fat 140
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 530 mg 22%
Total Carbohydrate 35 g 12%
Dietary Fiber 10 g 40%
Sugars 5 g
Protein 13 g
Vitamin A 160% Iron 25%
Vitamin C 160% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Grilled Romaine and Cauliflower Salad

Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

8 cup(s) romaine lettuce, 2 whole heads
4 Tbsp olive oil, divided use
1 Tsp garlic powder
1 head of cauliflower, cut into large planks
15 Oz canned white beans, divided use
2 Tbsp lemon juice
1 Tsp garlic, chopped
1 Tsp Dijon mustard
1/4 cup(s) Parmesan cheese
1/4 cup(s) water
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Cut lettuce in half lengthwise, brush with olive oil and sprinkle with half of garlic powder; set aside.
Brush cauliflower planks with a small amount of oil and season with remaining garlic powder; set aside.
Preheat grill to medium-high.
Place cauliflower planks directly on grill and cook for 6 minutes per side. Remove and set aside.
Place cut heads of romaine onto the grill and cook for 2 to 3 minutes per side or until leaves begin to char. Remove and set aside.
In a blender combine white beans, lemon juice, garlic, mustard, cheese, water and remaining oil. Blend on high until smooth. You may need to add 1 to 2 additional tablespoons of water.
To serve, roughly chop cauliflower and lettuce, then toss together in a bowl with remaining white beans and the dressing.
Serve room temperature or warm.


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