South Jersey Dining Guide

STUFFED GRILLED ICEBERG LETTUCE
Marilyn Cleese - Mt. Ephraim

1-1/2 lb head iceberg lettuce
8 oz Jarlsberg Lite cheese (diced into small cubes)
1 6-oz jar mushroom salad appetizer
1/2 cup diced red bell pepper
1 16-oz can garbanzo beans (chick peas)
1 tbsp Italian herbs
1 medium red onion (minced)
4 Kavli crispbreads, crumbled (about 3/4 cup)

Core, rinse and drain iceberg lettuce. Remove and discard any bruised outer leaves. With paring knife or curved grapefruit knife, scoop out inside leaves of lettuce, leaving a 1-inch shell. Reserve 2 or 3 of the larger interior leaves for a cover. Shred enough inside leaves to make 2 cups. Place shredded lettuce in large bowl. (Save any excess lettuce for another use.) Add to bowl cheese, mushroom salad, red pepper, chick peas, herbs, onion and crispbreads; mix well. Pack mixture into lettuce shell. Cover with reserved interior leaves and wrap in triple layer of foil. Cook on side of grill, 6 to 8 inches from heat. Turning packet every 8 to 10 minutes, grill 30 minutes or until stuffing is warm. Or, preheat oven to 350 degrees and bake 30 minutes.

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