This elegant dinner party fare is a carbohydrate bargain with lots of flavor.

Yield: 6 servings, each with 7 grams of carbohydrates and 3 of fiber, for a total of 4 grams of usable carbs and 8 grams of protein.

INGREDIENTS

• 1 1/2 quarts torn romaine lettuce, washed and dried
• 1 1/2 quarts torn red leaf lettuce, washed and dried
• 2 cups torn radicchio, washed and dried
• 1 cup chopped fresh parsley
• 4 scallions, thinly sliced, including the crisp part of the green shoot
• 1/2 cup extra-virgin olive oil
• 1/2 small onion, minced
• 3 cloves garlic, crushed
• 6 ounces Brie, rind removed, cut into small chunks
• 1/4 cup sherry vinegar
• 1 tablespoon lemon juice
• 1 1/2 teaspoons Dijon mustard

INSTRUCTIONS

1. Put the lettuce, radicchio, parsley, and scallions in a large salad bowl, and keep cold.
2. Put the olive oil in a heavy-bottomed saucepan over medium-low heat. Add the onion and garlic, and let them cook for 2 to 3 minutes.
3. Melt in the Brie, one chunk at a time, continuously stirring with a whisk. (It’ll look dreadful at first, but don’t sweat it.)
4. When all the cheese is melted in, whisk in the sherry vinegar, lemon juice, and Dijon mustard. Let it cook for a few minutes, stirring all the while, until your dressing is smooth and thick.
5. Pour the warm melted Brie dressing over the salad and toss.
6. Serve immediately and enjoy!