Comment by Gerri on January 10, 2012 at 12:08am

Yes, the only way is to count carbs of the individual ingredients. I use an EatSmart scale. It calculates carbs, protein, fat, sodium, calories, etc. It will also keep a total, so you don't have to add up ingredients. Makes life easier & gives accurate info. Hard to calculate using measurements like a cup since it depends on large or small veggies are cut.

Balsamic vinegar has carbs, unlike other types of vinegar.

Comment by Brian (bsc) on January 10, 2012 at 3:18am

If you are making your own salad, that is the ultimate. You can start with whole ingredients and you have total control. Like Gerri says, just count it up. I just eyeball it. I only count major carb items, tomatoes, carrots, onions and sometimes peppers. I pretty much give all the green veggies a pass. I am a fan of blue cheese, so it is often blue cheese all over for me, big chunks (hello there costco) and blue cheese dressing. I'll often put olives or luncheon meat on there. And if my salad is over about 4-5 cups, then I may have to bolus more just because of the volume.

Comment by acidrock23 on January 10, 2012 at 4:44am

I sort of guesstimate 5-15G of carbs, depending on how big the salad is and how many goodies are on it.

Comment by suezq1949 on January 10, 2012 at 6:26am

I've eaten the same, huge salad day after day, year after year and count it as 18 carbs; most of the carbs come from tomatoes and 1/2 avocado.

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