Grilled Mixed Green Salad Recipe

Grilled Mixed Green Salad Recipe
Grilled Mixed Green Salad Recipe photo by Taste of Home
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Grilled Mixed Green Salad Recipe

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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
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Coat grill rack with cooking spray before starting the grill. Brush the endive, romaine and radicchio with 3 tablespoons oil. Sprinkle with salt and pepper. 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; toss with vinegar and remaining oil. Top with blueberries, apple, walnuts and cheese. Yield: 12 servings.
Originally published as Grilled Mixed Green Salad in Healthy Cooking June/July 2010, p33

Nutritional Facts

1 cup: 117 calories, 8g fat (1g saturated fat), 1mg cholesterol, 157mg sodium, 10g carbohydrate (3g sugars, 5g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

  • 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
  1. Coat grill rack with cooking spray before starting the grill. Brush the endive, romaine and radicchio with 3 tablespoons oil. Sprinkle with salt and pepper. Grill the greens, uncovered, over medium heat for 30 seconds on each side or until heated through.
  2. Chop the greens and place in a large serving bowl; toss with vinegar and remaining oil. Top with blueberries, apple, walnuts and cheese. Yield: 12 servings.
Originally published as Grilled Mixed Green Salad in Healthy Cooking June/July 2010, p33

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