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Tuesday, September 16, 2014, 12:52 p.m.
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Cooking with diabetes

Seared plums sweeten radicchio salad

By THE WASHINGTON POST

This article was published August 6, 2014 at 2:27 a.m.

This salad combines summer's bounty in an inventive way, melding sharp, spicy and sweet flavors in one dish.

A grill pan and stove top can be used instead of an outdoor grill.

Agave syrup has a low glycemic index.

Grilled Plum and Asian Pear Salad With Radicchio

1/2 cup whole-milk ricotta

1 tablespoon extra-virgin olive oil

Finely grated zest and juice of 1 large lime

3 large basil leaves, chopped

1 serrano chile pepper, stemmed, seeded and chopped or to taste

1 tablespoon agave syrup or honey or preferred sweetener

Salt and ground black pepper

4 medium plums, halved and pitted

1 large head radicchio, cored and torn into bite-size pieces

1 small head butter lettuce, cored and torn into bite-size pieces

1 Asian pear, peeled, cored and cut into batons or matchsticks

Combine the ricotta, oil, lime zest and juice, basil, serrano pepper, agave syrup and a pinch each of salt and pepper in the bowl of a food processor. Puree until smooth.

Prepare the grill for direct heat. If using a gas grill, heat to high (500 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly in the cooking area. Lightly grease the grill rack with cooking oil spray and place it on the grill. (Alternately, use an indoor grill pan set over high heat.)

Lightly sprinkle the plum halves with salt and pepper. Grill, cut sides down, until they are darkly seared, 2 or 3 minutes, then turn them over and grill them for 2 to 3 minutes on the second side. Transfer to a plate to cool.

Arrange the radicchio, lettuce and Asian pear on a platter, or divide among individual plates. Top with plum halves (two per plate) and drizzle with dressing. Serve immediately.

Makes 4 servings.

Nutrition information: Each serving contains approximately 170 calories, 5 g protein, 8 g fat, 22 g carbohydrate, 15 mg cholesterol, 100 mg sodium and 3 g fiber.

Carbohydrate choices 11/2.

Recipe adapted from Plum: Gratifying Vegan Dishes from Seattle's Plum Bistro by Makini Howell (Sasquatch Books)

Food on 08/06/2014

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