Grilled Radicchio - 4g Carbs, 1g Fiber
From The Mayo Clinic
Dietitian’s tip: Radicchio, with its distinctive burgundy leaves,
is commonly used in fancy salads. This vegetable is high in folate
— one serving provides nearly half of your daily needs of folate
(197 micrograms).
Healthy carb = whole fruits & vegetables, at least 50% whole grains
and no more than 1 tsp of sugar per serving
SERVES 8
2 large heads radicchio
3 Tbsp fresh orange juice
2 1/2 Tbsp extra-virgin olive oil
1/2 tsp grated orange zest
1/4 tsp freshly ground black pepper
3/4 tsp coarse salt
1 orange, cut into 8 wedges
Prepare a hot fire in a charcoal grill or heat a gas grill or
broiler (grill). Position the cooking rack 4 to 6 inches from
the heat source.
Pull off any wilted outer leaves from the radicchio. Cut each
head into quarters through the stem end, leaving the core portions
intact so the quarters hold together.
In a small bowl, stir together the orange juice, olive oil and
orange zest. Brush the olive oil mixture onto the cut sides of
the radicchio quarters. Sprinkle with the pepper and arrange the
radicchio on the grill rack or broiler pan. Grill or broil,
turning frequently, until tender, about 8 to 10 minutes.
Transfer the radicchio quarters to individual plates and sprinkle
evenly with the salt. Place an orange wedge on each plate and
serve immediately.
Nutrition per Serving:
54 Calories, 3g Monounsaturated fat, 1g Protein, 0mg Cholesterol,
4g Carbs, 1g Fiber, 188mg Sodium, 4g Total fat, 1g Saturated fat
Mayo Clinic Healthy Weight Pryamid Servings:
1 Vegetables, 1 Fats
Diabetes Meal Plan Exchanges:
1 Nonstarchy vegetables, 1 Fats
Dash Eating Plan Servings:
1 Vegetables, 1 Fats and oils