Apple Gorgonzola Salad With Balsamic Vinaigrette Food

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APPLE GORGONZOLA SALAD



Apple Gorgonzola Salad image

I recreated this at home after having a very similar salad at Buca di Beppo (an Italian family style restaurant). Ingredient amounts are approximate, because I simply toss in the amount that "looks" right. But, the combination of ingredients are soooo good. I think even the most inexperienced can throw this together without explicit instructions... :) Oh, for the Spiced Walnuts, try something similar to Chef #159145' Recipe #139127.

Provided by gypsysoul

Categories     < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 head romaine lettuce
3 ounces dried cranberries
2 granny smith apples, sliced
3 ounces gorgonzola, crumbled
1/2 cup spiced walnuts
italian vinaigrette

Steps:

  • toss all ingredients together and enjoy!
  • play with the ingredient amount to find what suits your tastes!

Nutrition Facts : Calories 243.1, Fat 16.3, SaturatedFat 5, Cholesterol 15.9, Sodium 310.5, Carbohydrate 19.8, Fiber 6.9, Sugar 10.4, Protein 9

APPLE GORGONZOLA SALAD (BUCA DI BEPPO COPYCAT)



Apple Gorgonzola Salad (Buca di Beppo Copycat) image

Have you had the Apple Gorgonzola Salad from Buca di Beppo? This copycat recipe is spot on! Fresh romaine lettuce tossed in a delicious homemade Italian vinaigrette, topped with dried cranberries, spiced walnuts, gorgonzola, and Granny Smith Apples!

Provided by Karen

Categories     Salad

Time 1h30m

Number Of Ingredients 19

1 egg white
1 tablespoon water
2 cups walnut halves (or pieces)
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon allspice
1/3 cup white wine vinegar
3/4 teaspoon dried oregano
1/2 teaspoon dry mustard
1 teaspoon salt
dash black pepper
2 cloves garlic
2 tablespoons red onion (finely minced*)
3/4 cup olive oil
1 head Romaine lettuce
2 Granny Smith apples
1 half lemon (juiced (to preserve apples*))
3/4 cup gorgonzola cheese
3/4 cup dried cranberries

Steps:

  • Start by making the candied walnuts. Preheat your oven to 225. Line a large baking sheet with foil.
  • In a medium bowl, whisk together the egg white and water until foamy, about 30 seconds.
  • Add the walnuts and stir to coat.
  • Add the walnuts to a strainer in your sink. Try to prop it up on something so that the walnuts can drain, and leave it there for 2-3 minutes.
  • Meanwhile in a large ziplock, shake together sugar, cinnamon, and allspice. Add the egg white-coated walnuts, seal, and shake. Make sure they all get coated really well.
  • Dump the walnuts on the prepared pan and spread them out in a single layer, breaking up clumps.
  • Bake at 225 for 1 hour. Stir every 15 minutes.
  • Remove from the oven and let cool completely.
  • In a blender, add the white wine vinegar, oregano, mustard, salt, pepper, garlic, and red onion (if you think you can eyeball it pretty well, you don't have to finely mince it first, just throw in what looks like it will be 2 tablespoons minced. Be conservative!)
  • Blend together. Open the spout while the blender is running and slowly pour in 3/4 cup olive oil. Set aside.
  • Wash and chop the lettuce into bite size pieces, drying it in a salad spinner if you have one. (I love my salad spinner. It's so fun!)
  • Core the apples. Chop one into bite size pieces, and thinly slice the other one. Put them immediately in a medium bowl with the lemon juice, stirring to coat. (This is to prevent browning, and is only necessary if you are interested in pretty presentation.)
  • Add all the romaine to a large serving bowl. Add at least 1/2 cup of the dressing, or more. Stir to coat. Add the chopped apples, 1/2 to 1 cup candied walnuts, most of the gorgonzola, and most of the cranberries. Toss together.
  • Top the salad with additional walnuts, gorgonzola, and cranberries. Layer the sliced apples on top however you like.

Nutrition Facts : ServingSize 1 cup, Calories 536 kcal, Fat 43 g, SaturatedFat 7 g, Cholesterol 8 mg, Sodium 455 mg, Carbohydrate 36 g, Fiber 6 g, Sugar 27 g, Protein 8 g, UnsaturatedFat 34 g

APPLE GORGONZOLA SALAD WITH BALSAMIC VINAIGRETTE



Apple Gorgonzola Salad With Balsamic Vinaigrette image

My take on the apple gorgonzola salad at Buca di Beppo. I have also made the dressing using Apple Cider Vinegar in place of the Balsamic with excellent results. It is a family and friend favorite!

Provided by Cook4_6

Categories     Salad Dressings

Time 25m

Yield 16 serving(s)

Number Of Ingredients 17

16 ounces romaine lettuce (I prefer spring mix or artisan lettuces)
2 granny smith apples, chopped
1 cup walnuts, toasted
1/4 cup dried cranberries
1/2 cup gorgonzola, crumbled
1/4 lb prosciutto (baked and crumbled) (optional)
1 1/2 teaspoons anchovy paste
1/3 cup balsamic vinegar
3 tablespoons water
1 teaspoon oregano, dried
3/4 teaspoon pepper
3/4 teaspoon salt
1 garlic clove, minced
1 tablespoon sugar
2 tablespoons cornstarch
1/4 cup parmesan cheese, grated
1 cup olive oil

Steps:

  • If using proscuitto, lay very thin slices on baking sheet in a single layer and bake at 350 degrees for 10 minutes, watching so it doesn't burn.
  • To toast walnuts, place on baking sheet in a single layer and bake at 350 degrees for 5-10 minutes, watching so they don't burn.
  • Toss lettuces, apples, walnuts, cranberries, gorgonzola cheese and proscuitto.
  • To prepare dressing, combine anchovy paste, vinegar, water, oregano, salt, pepper, garlic, sugar, cornstarch, and 1/4 cup parmesan cheese into blender (or use an emulsion blender). Mix in blender; slowly adding 1 cup oil. Refrigerate until ready to use.
  • Combine salad and dressing, serve.

APPLE GORGONZOLA SALAD



Apple Gorgonzola Salad image

This is a delicious salad that is simple and elegant. It is different from the others I've seen as it has a lower sugar content, so it doesn't take away from the goodness of the salad itself.

Provided by LilPinkieJ

Categories     Salad Dressings

Time 11m

Yield 6 serving(s)

Number Of Ingredients 13

1 egg white
2 tablespoons apple juice concentrate, thawed
1 tablespoon apple cider vinegar
1 tablespoon white balsamic vinegar
1 teaspoon Dijon mustard
1/3 cup olive oil
salt and pepper
8 cups mixed baby lettuces and spring greens
1/3 cup gorgonzola, crumbled
1/4 cup walnuts, chopped & toasted
1/2 cup raisins (or craisins)
2 apples, thinly sliced (I like green apples)
5 slices prosciutto, chopped

Steps:

  • Whisk together the egg white, apple juice concentrate, cider vinegar, balsamic vinegar, Dijon mustard, and olive oil to make the dressing.
  • Whisk well for about 1 minute. Season with salt and pepper; set aside.
  • Toss the salad ingredients together. Drizzle dressing over the top of salad. Serve immediately.

Nutrition Facts : Calories 245.2, Fat 17.6, SaturatedFat 3.4, Cholesterol 5.6, Sodium 140.1, Carbohydrate 20.6, Fiber 2.5, Sugar 14.8, Protein 4.2

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