Ingredients
Scale
- 1 pound fresh asparagus, trimmed
- 1 pound fresh green beans, trimmed
- 1 head romaine lettuce, washed and chopped
- 1/2 cup grated Parmesan cheese
- 1 cup croutons
- For the Caesar Dressing:
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Prepare the Asparagus and Green Beans: Wash and trim the asparagus and green beans. Lightly coat them with olive oil, salt, and pepper.
- Grill the Vegetables: Preheat grill to medium-high heat. Grill asparagus and green beans for 5-7 minutes, turning occasionally, until tender and slightly charred. Cut into bite-sized pieces.
- Prepare the Caesar Dressing and Lettuce: In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, Dijon mustard, and Parmesan cheese. Season with salt and pepper. In a large bowl, toss romaine lettuce with Caesar dressing and some grated Parmesan cheese.
- Assemble the Salad: Add grilled asparagus and green beans to the bowl with the romaine lettuce. Gently toss. Sprinkle with remaining Parmesan cheese and croutons. Serve immediately.
Notes
- Add grilled chicken or shrimp for extra protein.
- Try adding bell peppers or cherry tomatoes for added color.
- For a vegan version, use vegan mayonnaise and nutritional yeast.
- If you don’t have a grill, roast the vegetables in the oven at 400°F (200°C) for 15-20 minutes.
- Make the dressing ahead of time and store it in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220 Kcal
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg