Ingredients
- 4 garlic cloves minced
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons water
- 1 teaspoon Worcestershire sauce
- ¼ cup mayonnaise
- ¼ cup plain Greek yogurt (or use another ¼ cup of mayo if desired)
- ¼ teaspoon pepper
- 1/3 cup grated Parmesan cheese
- salt to taste
- 2 small to medium heads of Romaine lettuce
- 12 ounces al fresco all natural pre-cooked Roasted Garlic Chicken Sausage
Make it step by step
- To make dressing, add all ingredients except lettuce and chicken to a mason jar and shake vigorously.
- Slice off the very end of each Romaine head, leaving some of the root intact. Cut each head in half lengthwise, rinse in cold water, allow them to dry.
- Heat grill to high heat. Spray chicken sausage and Romaine with grilling spray, and cook the sausage for 3 minutes on each side. Grill the Romaine for 30 to 60 seconds per side, flipping once.
- To plate, top each Romaine half with sliced chicken sausage, and add dressing as desired.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Holly Sander, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.