Grilled Mixed Green Salad

Name: Grilled Mixed Green Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 12 servings.
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

“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

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.

Nutrition 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.

Originally published as Grilled Mixed Green Salad with Blueberries, Apple and Walnuts in Healthy Cooking June/July 2010