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Nutrition Facts
Serving Size 172 g
(Approx. 6 Servings)
Amount Per Serving
Calories 140 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 230 mg 10%
Total Carbohydrate 12 g 4%
Dietary Fiber 5 g 20%
Sugars 6 g
Protein 5 g
Vitamin A 80% Iron 15%
Vitamin C 20% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Grilled Radicchio & Romaine Salad with Sweet Jalapeño Dressing
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

2 radicchio, cut in half
2 large romaine lettuce, whole
1 cup(s) pepitas
2 Tbsp extra virgin olive oil
1/2 cup(s) H-E-B Jalapeño Sweet Balsamic Reduction Pepper Toppers
1 Tsp cayenne pepper
1 Tsp kosher salt
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Instructions

1
Preheat grill to 350ºF. Prepare radicchio and lettuce by peeling off some of the outer leaves to trim it up a bit and then cut both in half. Do not cut off bottom stems, this will keep produce together during grilling.
2
Brush each side of radicchio and lettuce with enough oil to coat and season with salt. Place on grill and cook for about 2 to 6 minutes, depending on how hot grill is. You are just looking to get grill marks and slightly wilt lettuce. Cook radicchio a little longer by about 2 minutes. You are looking to soften this a little more than lettuce. Once cooked to your liking remove and refrigerate until ready to use.
3
Preheat oven to 400ºF. Toss pepitas with about a teaspoon of oil, pepper, and salt. Place in oven or a dry pan and cook until just starting to toast, remove and cool, reserve for topping.
4
When ready to serve, cut or chop up radicchio and lettuce and toss with pepitas, jalapeño dressing, salt and pepper to taste. Serve immediately.

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