Arugula, Kale, and Gorgonzola Salad with Balsamic Vinegar
Arugula, Kale, and Gorgonzola Salad with Balsamic Vinegar is a delicious low-carb salad that will help you get your daily greens. Use Salads to see more recipes like this one.
My fondness for salads with strongly-flavored greens and cheeses is pretty well-documented on this blog, right? I’ve shown it with recipes like My Favorite Baby Arugula Salad, Arugula Salad with Feta and Fresh Tomato Vinaigrette, and Raw Kale Salad with Pecorino and Lemon. So you shouldn’t be too surprised that I would love this salad that has arugula, baby kale, and Gorgonzola cheese.
But I know some people are going to turn their nose up at this Arugula, Kale, and Gorgonzola Salad with Balsamic Vinegar. And you can certainly make the salad with just one type of greens if you prefer, which is how I first made it back in 2011 when I created the recipe. But we loved the combination when we tested this new recipe with double greens, and dark leafy greens are loaded with health benefits!
This is a recipe where you’ll get best flavor if you use a your very best balsamic vinegar, and if you’re worried about the carbs it doesn’t take much balsamic vinegar to make this taste great. We used a generous amount of crumbled Gorgonzola, but use less cheese or another type of cheese if you prefer. No matter how you adjust it to your personal food preferences, if you like these kinds of flavors this will be a healthy salad option that’s also delicious and I think this is a great side dish option for a low-carb meal!
How to Make Arugula, Kale, and Gorgonzola Salad with Balsamic Vinegar:
(Scroll down for actual recipe including nutritional information.)
- Wash the greens in a salad spinner if needed, and spin until very dry. (Most packaged greens don’t need to be washed.)
- Crumble desired around of Gorgonzola cheese, or if you have one of those tubs of crumbled Gorgonzola you’re good to go!
- Whisk together the olive oil, balsamic vinegar, and lemon juice, and toss the greens with desired amount of dressing.
- Add the Gorgonzola and toss again and you’re done. (I like to save a little Gorgonzola to sprinkle over each salad.)
More Tasty Salads with Arugula or Kale:
Arugula Chickpea Salad with Feta and Balsamic-Tahini Vinaigrette ~ Kalyn’s Kitchen
Chopped Mexican Kale Salad ~ FoodieCrush
Cabbage, Apple, and Kale Salad with Cranberries and Pistachios ~ Kalyn’s Kitchen
Arugula Salad with Strawberries, Pistachios, and Goat Cheese ~ Family Food on the Table
Raw Summer Squash Salad with Arugula, Feta, and Herbs ~ Kalyn’s Kitchen
Broccoli Kale Spinach Salad ~ Reluctant Entertainer
This salad created by Kalyn. Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Serving Size: 1
Amount Per Serving: Calories: 88Total Fat: 6gSaturated Fat: 3gUnsaturated Fat: 3gCholesterol: 13mgSodium: 209mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 5g
This salad created by Kalyn.
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Suggestions:
This salad is a perfect side dish for low-carb diets, low-glycemic diets, and any phase of the South Beach Diet. If you’re strictly following the South Beach Diet you may want to use a moderate amount of cheese, although Gorgonzola is lower in fat than many types of cheese.
Find More Recipes Like This One:
Use the Diet Type index pages to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.