Grilled Mixed Green Salad Recipe

Grilled Mixed Green Salad Recipe photo by Taste of Home

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“Grilling the lettuce adds smoky flavor and takes a simple salad to a whole new level. The fruits and nuts offer different dimensions of flavor and texture.” Janice Elder - Charlotte, North Carolina

This recipe is:

Healthy

Quick

Diabetic Friendly

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Grilled Mixed Green Salad Recipe

Prep/Total Time: 25 min.

Yield: 12 Servings

20 5 25

Ingredients

2 heads Belgian endive, halved lengthwise
2 bunches romaine, halved lengthwise
1 head radicchio, quartered lengthwise
5 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons balsamic vinegar
1 cup fresh blueberries
1 medium apple, thinly sliced
1/4 cup chopped walnuts, toasted
1/4 cup shaved Parmesan cheese

Directions

Brush the endive, romaine and with 3 tablespoons oil. Sprinkle with salt and pepper.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill the greens, uncovered, over medium heat for 30 seconds on each side or until heated through.
Chop the greens and place in a large serving bowl. Whisk vinegar and remaining oil; drizzle over greens and toss to coat. Top with blueberries, apple, walnuts and cheese. Yield: 12 servings.

Nutritional Facts 1 cup equals 117 calories, 8 g fat (1 g saturated fat), 1 mg cholesterol, 157 mg sodium, 10 g carbohydrate, 5 g fiber, 4 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

Originally published as Grilled Mixed Green Salad in Healthy Cooking June/July 2010, p33