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Pecan & Gorgonzola Greens Salad

Pecan & Gorgonzola Greens Salad
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WebMD Recipe

  • 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.
Nutritional Information

Makes: 4 servings
  • Calories160
  • Protein5 g
  • Carbohydrates18 g
    • Dietary fiber4.5 g
  • Fat9 g
    • Saturated fat1.8 g
  • Cholesterol6 mg
  • Sodium272 mg
  • Calories from Fat47%
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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