Grilled Hearts of Romaine with Creamy Avocado Ranch Dressing

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Serves 8


Romaine leaves take on a complex, smoky flavor when grilled. Smother them with fresh-tasting vegan "ranch" for a scrumptious salad that stands up to any steakhouse Caesar.

4 romaine hearts, halved lengthwise
4 medium tomatoes, quartered
1/3 cup olive oil, plus additional for brushing
3/4 cup cashew butter
1 small avocado, pitted and peeled
1/2 cup water
1/4 cup apple cider vinegar
2 tsp. honey
2 medium garlic cloves, minced
1 Tbs. dried dill weed

  1. Lightly oil grill racks and preheat grill to medium high. Brush all surfaces of romaine and tomatoes with olive oil.
  2. Arrange, cut side down, on grill (use a grill grate for tomatoes). Grill tomatoes 4 minutes, romaine 5-6 minutes.
  3. While lettuce and tomatoes are grilling, combine remaining ingredients in blender and process until smooth. Season with salt and pepper.
  4. To serve, arrange lettuce halves and tomatoes on 8 individual plates. Pour dressing over all, and serve immediately.

per serving: 280 cal; 5g pro; 25g total fat (4g sat fat); 13g carb; 0mg chol; 105mg sod; 3g fiber;
4g sugars

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