This Atkins Diet salad recipe made with nutrient-packed arugula greens providing substantial amounts of vitamins A, K and C, folate, calcium, iron, potassium, magnesium and several beneficial phytochemicals. It really is a super food.
You will find that this Atkins diet salad is especially delicious served with salmon.
Be sure to use this Atkins recipe to make Maple-Dijon Vinaigrette to top this salad.
10 oz Arugula (Rocket)
1/2 cup, crumbled Gorgonzola Cheese
1 pear, medium (approx 2-1/2 per lb) Pears
40 nuts Hazelnuts or Filberts
2 servings Maple-Dijon Vinaigrette
Toast hazelnuts in a dry skillet for about 15 minutes or toast on a sheet pan in an oven at 350°F (stir 2-3 times for both methods); allow to cool and gently rub off outer skin, coarsely chop, and set aside.
Or, if no time to roast, why not have some roasted, unsalted hazelnuts on hand for a quick meal!
Then, make the Maple-Dijon Vinaigrette and toss 4 tablespoons with the arugula and Gorgonzola cheese. Transfer to serving plates.
Arrange the pear slices in a fan on top and sprinkle with hazelnuts.
8.1g net carbs per serving
252.2k Cal per serving
Find more delicious recipes in the new Atkins: Eat Right Not Less Guidebook to Living a Low-Carb and Low-Sugar Lifestyle!
Please note: There are often links on my pages and posts that can be defined as “affiliate links”. This means that I may receive a small commission (at no cost to you) if you purchase something when clicking on the links that take you through to a different website. By clicking on the links, you are in no way obligated to buy. Read more here.