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This recipe is...
rich in veggies
lower in fat
1 head escarole
1 head radicchio
3 teaspoons extra virgin olive oil
1 head butterhead lettuce, washed
1 tablespoon fresh lemon juice
freshly ground black pepper
1. Preheat the grill to medium-low.
2. Cut the escarole and the radicchio in quarters, cutting directly through the root end so that each quarter remains intact. Gently wash the lettuce quarters. Using 2 teaspoons of olive oil, sprinkle each quarter head of lettuce with oil and salt.
3. Grill the lettuce quarters on all sides until the leaves just begin to wilt, about 5 to 8 minutes total. Set aside and cool.
4. Toss the grilled lettuces and butterhead with the lemon juice and fresh pepper. Divide the salad among 4 plates and serve.
Serving Size: 1 salad
Number of Servings: 4
|Fat||4 g||Fiber||6 g|
|Protein||5 g||Saturated Fat||1 g|
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