This is my version of a fantastic salad I had at a restaurant called The Bayside Grill, down near the Gulf Coast. The combination of greens isn’t vital-you can change it some, as long as you make sure to include some bitter greens, such as endive.

Yield: 4 servings, each with 6 grams of carbohydrates and 2 grams of fiber, for a total of 4 grams of usable carbs and 2 grams of protein.

INGREDIENTS

• 2 tablespoons butter
• 1/4 cup chopped pecans
• 2 cups torn romaine
• 1 cup torn radicchio
• 1 cup torn frizee
• 1 cup torn Boston lettuce
• 1 cup torn curly endive
• 1/4 sweet red onion, thinly sliced
• Raspberry Vinaigrette (see page 237)
• 1/4 cup crumbled blue cheese
• 4 slices bacon, cooked until crisp

INSTRUCTIONS

1. Melt the butter in a heavy skillet. Add the pecans and toast them over medium heat, stirring for 5 minutes or so, until brown and crisp.
2. Toss the romaine, radicchio, frizee, Boston lettuce, curly endive, and onion with the Raspberry Vinaigrette.
3. Pile the salad on 4 serving plates, and top each with 1 tablespoon of pecans, 1 tablespoon of blue cheese, and 1 crumbled slice of bacon.