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
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
1. To make dressing, add all ingredients except lettuce and chicken to a mason jar and shake vigorously.
2. 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.
3. 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.
4. To plate, top each Romaine half with sliced chicken sausage, and add dressing as desired.