I served this salad with the Mustard Glazed Chicken. It was very easy to prepare and tasted great with the Light Balsamic Vinaigrette. As pictured, each serving has approximately 160 calories. This recipe appeared on the WebMD website.
Pecan & Gorgonzola Greens Salad
4 cups escarole, washed 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 crumbled Gorgonzola cheese
1/4 cup dried cranberries
4 Tablespoons Light Balsamic Vinaigrette
Preparation
Preheat the oven to 400 degrees. Toast the pecans for approximately 10-15 minutes or until lightly browned.
Seperate a mixture of the escarole, arugula, and fennel bulb slices evenly into 4 seperate bowls. Top each with pecans, Gorgonzola, and cranberries. Drizzle a tablespoon of the Vinaigrette into each bowl. Yields 4 servings at approximately 160 calories.
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