2 bunches DOLE® Romaine Lettuce
Olive oil
Salt and ground black pepper, to taste
Greek Yogurt Dressing (recipe below)
½ cup grape tomatoes, quartered (75 g)
¼ cup crumbled feta cheese (22 g)
¼ cup pitted Kalamata olives, chopped (40 g)

Heat grill or large grill pan to medium-high heat.

Cut romaine heads in half lengthwise, leaving root intact (Remove any blemished outer leaves). Rinse and pat leaves dry. Sprinkle all sides with olive oil, salt and pepper, to taste.

Grill 4 to 5 minutes total, turning until grill-marked on all sides. (In large grill pan, only 2 romaine halves at a time).

Arrange cooked romaine cut-side up on large salad plates. Drizzle each with Greek Yogurt Dressing, to taste and sprinkle with tomatoes, feta cheese and olives. Refrigerate any leftovers.

Greek Yogurt Dressing: Whisk together ½ cup (125 mL) plain Greek yogurt, 3 tablespoons (45 mL) olive oil, 1 tablespoon (15 mL) lemon juice, 1 teaspoon (5 mL) each fresh chopped parsley, fresh chopped chives and honey, ½ teaspoon (2.5 mL) Dijon-style mustard, salt and ground black pepper, to taste until blended. Makes about 2/3 cup.