1 medium head lettuce
1 medium onion, finely chopped
1 medium head cabbage
6 radishes, sliced
2 tablespoons olive oil
2 tablespoons red wine
2 tablespoons vinegar
1/2 teaspoon salt
1 red onion, minced
1 medium tomato, chopped
1 corn, bordered
2 (28 ounce) cans pineapple chunks
6 tablespoons butter
1 teaspoon yellow mustard
In a large bowl, mix the lettuce, onion, cabbage, radish, olive oil, wine, vinegar, salt, onion, tomato, corn, pineapple, butter, yellow mustard and vinegar. Cover, and refrigerate 1 hour.
Preheat the grill for high heat and lightly oil grate. Brush the lettuce and vegetables with remaining olive oil; throw off salt and pepper.
Bake in preheated grill for about 30 to 40 minutes, or until lettuce is tender. Remove lettuce, wedge apart broil side down, and serve.