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Nutrition Facts
Serving Size 373 g
(Approx. 4 Servings)
Amount Per Serving
Calories 250 Calories From Fat 190
% Daily Value*
Total Fat 22 g 34%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 990 mg 41%
Total Carbohydrate 13 g 4%
Dietary Fiber 7 g 28%
Sugars 5 g
Protein 6 g
Vitamin A 550% Iron 20%
Vitamin C 25% Calcium 15%
*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 Salad
Prep Time
10 minutes
Cook Time
12 minutes
Total Time
22 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

2 romaine lettuce
1 Tbsp extra virgin olive oil
1 Tsp salt
1/2 cup(s) Whataburger Jalapeño Ranch
1/4 cup(s) grated Parmesan cheese
1/4 cup(s) fresh basil, finely chopped
1/2 cup(s) cherry tomatoes, cut in half
1 Tsp black pepper
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Instructions

1
Preheat grill to 350ºF.
2
Pull romaine leaves apart, leaving full leaves intact. Brush both sides of each leaf liberally with olive oil and season with salt and pepper.
3
Place leaves on grill and allow to cook about 2 to 3 minutes per side or until they just get a little charred and start to soften or wilt. Remove from grill and allow to rest.
4
Mix ranch with Parmesan cheese and chopped basil and stir to combine, and set aside.
5
Place cooled romaine leaves and cherry tomatoes on plate and toss with just enough peppercorn basil dressing. Garnish with croutons if desired, and more Parmesan cheese.
6
Refrigerate and serve cold, or fresh off the grill.

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