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From The Sugar Happy Kitchen: Gorgonzola Pecan Salad

Nadia Al-Samarrie

My recipes from the Sugar Happy Kitchen provides you with a menu that is both tasty and healthy, with all of the vitamins and minerals you need. I hope you enjoy eating them. Don’t be afraid to change some of the ingredients—experimenting is the spice of life.


If you are looking for a dish to serve with this salad, try my Sun-Dried Spaghetti Squash Recipe.



10 Ounces romaine Lettuce

3 3/10 Ounces apple without skin

2 Ounces carrots

1 3/10 Ounces toasted pecans

1 Ounce gorgonzola

3 Tablespoons extra virgin olive oil

3 Tablespoons seasoned rice vinegar

1 Garlic raw


Instructions :

1) Preheat oven to 350 Fahrenheit and toast pecans for 8 minutes—turn pecans

over at 5 minutes

2) Cut romaine and place in bowl

3) Cut apple and place in bowl

4) Chop carrots and place in bowl

5) Break up gorgonzola into small pieces with your hand and place in bowl


Make Dressing:

1) 3 Tablespoons of extra virgin olive oil in a small bowl

2) 3 Tablespoons seasoned rice vinegar

3) Crush one garlic clove

4)Whisk the three ingredients

5) Toss salad with salad dressing


Nutritional Ingredients:

Serving Size: for 2

Calories 421, Fat 38.5g, Sodium 295mg, Carbohydrate 18.7 g, Dietary Fiber 4.7 g, Protein 6.2g


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