Crunchy Chopped Salad with Gorgonzola and Radishes
This Crunchy Chopped Salad with Gorgonzola and Radishes is a favorite lunch at my house and this tasty salad is low-carb, gluten-free, meatless, and South Beach Diet Phase One! For phase one or lowest carbs, omit the carrots.
This Crunchy Chopped Salad Recipe with Gorgonzola and Radishes is something I love all year long, but I especially crave this salad in early summer when garden radishes start to show up. I just bought radishes last night at the farmers market, so I think this will be on the menu soon!
And definitely a healthy salad like this Crunchy Chopped Salad with Gorgonzola and Radishes is one of my favorite things to have for lunch. What makes chopped salad so appealing in my mind is the crunch factor, often achieved by using less lettuce and proportionally more other ingredients than most salads. This salad has romaine, arugula, radishes, celery, carrots, and sometimes cucumbers, but it’s the savory combination of radishes, arugula, and Gorgonzola cheese that make it a wow for me. If you don’t like all those flavors, use the ones you like and it will still be a nice crunchy salad.
Let’s talk a little about the Gorgonzola cheese and blue cheese dressing I’m using here so the South Beach Diet police don’t come and ring my doorbell. The Gorgonzola I buy at Costco has only 8 grams of fat in 1/4 cup of cheese, so that’s pretty low in fat for the tablespoon of cheese I use on each salad. Blue cheese is not prohibited for South Beach, but the books do say “use in moderation.”
My trick for Blue Cheese Dressing (which I could never give up completely for any diet) is to buy a famous brand of blue cheese dressing and then mix it half and half with buttermilk when I bring it home from the store. I actually prefer that lighter dressing, and since buttermilk only has 2.5 grams of fat in a cup, it makes the dressing much lower in fat. I even used to feed this “light” blue cheese dressing to my dad, a real blue cheese lover, and he never noticed a thing. (Ridiculously Easy Blue Cheese Coleslaw is another recipe where I use that trick to lighten up the blue cheese.)
Of course if you’re following a traditional low-carb diet go ahead and have the full-fat dressing and all the crumbled gorgonzola your heart desires!
I like a combination of chopped arugula and chopped romaine in this salad, but if you’re not a fan of arugula just use all romaine.
For me, the radishes are a must.
I also love the crunch of celery in this, and it tempers the other strong flavors.
I leave out carrots if I want a low-carb or phase one version of this salad, but I do think they add a nice flavor.
I use enough crumbled Gorgonzola to sprinkle about a tablespoon on each salad.
Toss all the salad ingredients together with enough lightened blue cheese dressing to barely moisten the ingredients.
Dish up the salad for each person and sprinkle with a little Gorgonzola cheese. Yum. I could eat this right now.
More Chopped Salads with Crunchy Ingredients:
Zucchini Feta Chopped Salad from Family Fresh Cooking
Chopped Salad with Sugar Snap Peas, Jicama, Radishes, Tomatoes, and Green Garbanzo Beans from Kalyn’s Kitchen
Chopped Greek Salad from Use Real Butter
Crunchy Cruciferous Chopped Salad from Kalyn’s Kitchen
Summer Chopped Salad with Garbanzo Beans from Mountain Mama Cooks
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Crunchy Chopped Salad with Gorgonzola and Radishes
This Crunchy Chopped Salad with Gorgonzola and Radishes is a favorite lunch at my house
- 1 large handful (about 2 cups) chopped romaine lettuce
- 1 large handful (about 2 cups) chopped arugula or spinach
- 1 cup celery, sliced in 1/2 inch slices
- 1 cup radishes, cut in fourths lengthwise
- 2/3 cup carrots, cut in 1/2 inch slices
- 2 small cucumbers, cut in fourths, then sliced in 1/2 inch pieces (optional, I often leave out the cucumber)
- 3-4 T your favorite blue cheese salad dressing (I mix bottled blue cheese dressing half and half with buttermilk for a “light” blue cheese)
- crumbled Gorgonzola cheese, about 1 T for each salad
- fresh ground pepper to taste
- Chop arugula and romaine, wash in salad spinner, and spin dry. (Or wash by hand and pat dry with paper towels. Chop radishes, celery, carrots, and cucumbers (if using).
- Put romaine, arugula, cucumbers, celery, radishes, and carrots into large bowl and toss with blue cheese dressing.
- Arrange on two plates (or four small plates for side dish salads), sprinkle Gorgonzola cheese over, and season with pepper.
Other veggies I might try in a salad with the radish/Gorgonzola cheese combination include chopped broccoli or cauliflower, red bell pepper, or fennel.
Recipe created by Kalyn.All images and text ©
South Beach Diet / Low-Carb Diet Suggestions:
This Crunchy Chopped Salad with Gorgonzola and Radishes would be limited to Phase 2 or 3 of the South Beach Diet if you used the carrots, but without carrots you could eat for Phase One, as well as most other low-carb eating plans.
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