Grilled Tuscan Salad
- 1 of 3 Heat grill to medium-high. In a bowl, whisk vinegar, lemon juice, 1/4 cup oil, the honey, 1/2 tsp salt and 1/4 tsp pepper.
- 2 of 3 Toss quartered radicchio and kale leaves in 2 tbsp oil. Grill radicchio 2 minutes, turning twice, for a total of 6 minutes. Grill kale 1 to 2 minutes per side. Core and chop radicchio. Remove and discard stems from kale; chop.
- 3 of 3 Toss radicchio and kale with tomatoes, beans, basil, dressing and 1/4 tsp each salt and pepper. Serve topped with burrata.
Servings Per Recipe: 4
Per Serving: 8 g fiber, 34 g carb., 7 g sat. fat, 27 g Fat, total, 9 g sugar, 830 mg sodium, 15 g pro., 430 kcal cal.