Pecan & Gorgonzola Greens Salad


  • 4 cups escarole, washed, patted dry, and torn into bite-size pieces
  • 4 cups baby arugula, washed and patted dry
  • 1 head fennel bulb, thinly sliced
  • 1/4 cup pecan pieces, toasted
  • 1/4 cup Gorgonzola cheese, crumbled
  • 1/4 cup dried cranberries
  • 4 tablespoons light bottled balsamic vinaigrette (with more on the table in case someone would like to add more)


  1. In 4 bowls, arrange in each, a mixture of the escarole, arugula and endive slices. Top each with pecans, Gorgonzola, and cranberries.
  2. Drizzle a tablespoon over each bowl and serve!

4 servings

Nutritional Information:
Per serving: 160 calories, 5 g protein, 18 g carbohydrate, 9 g fat, 1.8 g saturated fat, 6 mg cholesterol, 4.5 g fiber, 272 mg sodium. Calories from fat: 47%.

© 2006 Elaine Magee

Last Editorial Review: 1/10/2007


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