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    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


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

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