| | Directions | | To make the dressing: in a blender puree avocado, buttermilk, parsley, mayonnaise, chives, and lemon juice. Season to taste with salt and pepper To make the salad: clean and heat grill to medium high, cut romaine hearts in half lengthwise. Brush romaine with oil and season to taste with salt and pepper. Grill Hearts turning frequently until slightly charred but not heated the whole way through, about 5 minutes. Place Romaine hearts on plates, drizzle with dressing and garnish with orange segments and almonds, serve immediately. |
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| Ingredients | | - |  | Serves 6 |
| - | | Dressing |
| - | | 1 avocado, ripe, diced |
| - | | 1/3 cup reduced fat buttermilk |
| - | | 1/4 cup Italian Parsley leaves |
| - | | 2 tablespoons mayonnaise |
| - | | 2 tablespoons chives, chopped |
| - | | 1/4 teaspoon garlic, minced |
| - | | 2 tablespoons lemon juice |
| - | | SALAD |
| - | | 3 hearts of Romaine |
| - | | 4 tablespoons olive oil |
| - | | 1 cup mandarin orange segments (canned OK) |
| - | | 1/2 cup almonds, sliced and toasted |
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