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Grilled Mixed Green Salad

 Grilled Mixed Green Salad
“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
12 ServingsPrep/Total Time: 25 min.


  • 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


  • 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,

2 of 2

Grilled Mixed Green Salad (continued)

Nutritional Facts: 10 g carbohydrate, 5 g fiber, 4 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.