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“This salad offers loads of healthful vitamins, minerals, enzymes-and great taste,” writes Debra Capperrune from Bradford, Illinois. “It's a pretty, filling side dish with all kinds of entrees.”
Tip: You can substitute crumbled bleu cheese for the Gorgonzola and pecans for the walnuts, suggests Debra.
This recipe is:
Nutritional Facts 1-1/4 cups equals 228 calories, 19 g fat (4 g saturated fat), 10 mg cholesterol, 299 mg sodium, 11 g carbohydrate, 3 g fiber, 7 g protein.
Originally published as Colorful Tossed Salad in
Cooking for 2
Fall 2007, p47
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