BABY GREENS WITH A WARM GORGONZOLA DRESSING
This was the result of an attempt to imitate a salad dressing at a restaurant. I did modify it to include bacon and I serve it warm. The dressing is also fantastic over gnocchi or tortellini.
Provided by Cheri
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble and set aside.
- Combine the olive oil, red wine vinegar, white sugar, salt, garlic, and Gorgonzola cheese in a blender; blend until smooth. Pour the dressing into a small saucepan over medium-low heat and warm gently.
- Toss the baby greens, almonds, and crumbled bacon together in a salad bowl; drizzle dressing over salad and toss to coat. Serve immediately.
Nutrition Facts : Calories 361.9 calories, Carbohydrate 11.6 g, Cholesterol 16.6 mg, Fat 33.3 g, Fiber 1.4 g, Protein 5.6 g, SaturatedFat 6.3 g, Sodium 634.1 mg, Sugar 8.8 g
TOSSED GREEN SALAD WITH GORGONZOLA AND CRANBERRIES
A fresh crisp salad of lettuce, greens, sweet dried cranberries, walnuts and creamy Gorgonzola cheese. The salad is tossed with a champagne vinaigrette made with champagne vinegar, walnut oil and honey.
Provided by Pat Nyswonger
Categories Salads
Time 20m
Number Of Ingredients 14
Steps:
- Place the lettuce and Frisée greens in a large shallow salad bowl add the onion slices dried cranberries and walnuts. Using the tip of a small paring knife, break the chunk of Gorgonzola into small pieces and add to the salad.
- Add the garlic, mustard, salt, pepper, honey and vinegar to a small dish, pitcher or jelly gar and whisk together to combine.
- Slowly whisk in the walnut oil until the vinaigrette emulsifies. This vinaigrette will keep refrigerated for 1 week stored in a lidded container.
- When ready to serve the salad, drizzle with 1/3 of the vinaigrette and toss to combine.
Nutrition Facts : Calories 304 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Fat 19 grams fat, Fiber 5 grams fiber, Protein 7 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 311 milligrams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
GREEN SALAD WITH GORGONZOLA DRESSING
The Green Salad with Gorgonzola Dressing recipe out of our category Vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- For the salad: Rinse salad greens and shake dry. Cut endive into wedges, tear radicchio and frisee lettuce into small pieces, separate chicory into leaves. Rinse sprouts and combine with salad greens.
- For the dressing: Strain Gorgonzola through a sieve and whisk with cream and oil until creamy. Add vinegar and mix well. Peel and crush garlic and add to the dressing. Season with salt, pepper and honey. Toss salad with the dressing and serve.
ICEBERG WEDGES WITH PANCETTA GORGONZOLA DRESSING
Provided by Giada De Laurentiis
Categories appetizer
Time 18m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a heavy medium skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate to drain the excess oil.
- Stir the buttermilk, sour cream, and garlic in a medium bowl to blend; mix 2/3 of the cheese. Season the dressing with salt and pepper, to taste.
- (The dressing can be made up to 2 days ahead. Cover and refrigerate. Stir to blend before using, adding more milk to thin the sauce, if necessary.)
- Arrange each of 6 lettuce wedges on 6 plates. Spoon the dressing over the lettuce. Sprinkle with the pancetta and remaining cheese and serve.
GREENS WITH GORGONZOLA DRESSING
This is the Italian version of blue cheese dressing, and it's just as rich and decadent as its American counterpart.
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Combine all the ingredients except the greens in a blender or a food processor. Pulse a few times to combine, then blend until smooth.
- Place the greens in a salad bowl and pour the dressing over the greens. Toss to coat and serve immediately.
ICEBERG WEDGE SALAD WITH CREAMY GORGONZOLA DRESSING
Provided by Brad Sorenson
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a mixing bowl combine the sour cream, mayonnaise, and gorgonzola. Using a wooden spoon, stir the mixture to combine the cheese through the mixture. Loosen up the mix with the buttermilk, a tablespoon at a time, until it comes to a salad dressing consistency. Season the mix with salt, and pepper, to taste. Stir in the fresh herbs.
- Place a wedge of lettuce on a plate, coat liberally with the blue cheese dressing, and crumble some cooked bacon on top of the dressing. Dress each plate with 2 halved tomatoes, some blue cheese, and season with a little bit of salt and pepper.
SWEET AND BITTER GREENS SALAD WITH GORGONZOLA BLUE CHEESE DRESSING
Provided by Rachael Ray : Food Network
Categories appetizer
Time 12m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the lettuce and walnuts. In a small bowl, whisk oil into vinegar. Stir in the cheese and pear slices. Toss salad and season with salt and pepper, to your taste.
BABY GREENS WITH GRAPES, PECANS AND GORGONZOLA
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Butter a metal cookie sheet and set aside. In non-stick frypan, combine first set of ingredients. Bring to boil over medium-high heat. Stir until sugar is dissolved, about 2 minutes. Mixture will be bubbly and foamy looking (BE CAREFUL THIS IS EXTREMELY HOT!) Add pecan halves and stir while cooking for one and 1/2 minutes. Remove pecans to cookie sheet and spread to separate. Let cool thoroughly. Whisk together dressing ingredients until combined. To assemble salad, toss greens with grapes, nuts and vinaigrette.
- Nuts can be done in advance, keep stored in airtight container. Dressing can be made in advance and stored refrigerated.
- Nutritional Stats: Calories 458; Protein 6.5g; Carbohydrate 23g; Fat 40g; Calories from Fat 75%; Saturated Fat 9g; Cholesterol 31mg; Fiber 2.6g; Sodium 592mg
MIXED GREENS WITH HONEY VINAIGRETTE AND GORGONZOLA
Categories Salad Leafy Green No-Cook Quick & Easy Vinegar Blue Cheese Honey Gourmet
Yield Serves 6
Number Of Ingredients 8
Steps:
- In a large bowl whisk together the vinegar, the honey to taste, the Worcestershire sauce, the garlic paste, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the lettuce, toss the salad well, and divide it among 6 salad plates. Arrange 1 slice of the Gorgonzola at the edge of each plate.
BABY GREENS AND GRAPES WITH GORGONZOLA VINAIGRETTE
I love salads with textures, colour and flavour. This salad has it all! The pecans alone are wonderful....you would be lucky if you have enough to serve without eating them before hand!!
Provided by Abby Girl
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Pecans: Spray cookie sheet with "Pam" In frying pan, combine first set of ingredients except for pecans.
- Bring to boil over medium high heat.
- Stir until sugar is dissolved, about 2 minutes. Mixture will be bubbly and foamy looking, and very hot.
- Add pecans and stir while cooking fo 1-1/2 minutes.
- Spoon pecans onto cookie sheet and spread out to separate; let cool.
- Dressing: In a blender, combine ingredients.
- To Serve: Combine salad greens with just enough dressing to coat (may have leftovers).
- Divide onto plates and top with pecans.
Nutrition Facts : Calories 358.4, Fat 30.5, SaturatedFat 6.9, Cholesterol 17.3, Sodium 557.4, Carbohydrate 20.9, Fiber 2.1, Sugar 17.4, Protein 4
TOSSED GREEN SALAD WITH GORGONZOLA & PEAR DRESSING
Found in an online search in response to a request, this sounds so good that I'm posting it so I can find it! Developed by CeCe Sullivan of The Seattle Times food staff.
Provided by Impera_Magna
Categories Pears
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- To prepare the dressing:
- In a blender or food processor, puree the.
- drained pear halves with the lemon juice, vinegar, olive oil, salt and pepper until very smooth and silky.
- Transfer to a jar, cover andrefrigerate.
- To prepare the salad: Place the chopped walnuts in a small dry skillet. Toast over medium heat about 4 minutes, until fragrant. Remove from the pan and set aside.
- Place the salad mix in a bowl and cover with a paper towel. Refrigerate until ready to serve.
- Peel the tough outer skin from the bell pepper with a vegetable peeler. You probably won't be able to get all of the peeling off, especially in the crevices of the pepper. Stem, seed and finely sliver the pepper; put.
- into the bowl with the salad.
- Just before serving, core and dice the pear and add to the salad with the walnuts and Gorgonzola. Add the dressing, toss to coat and serve.
BEET, WALNUT AND GORGONZOLA SALAD
Categories Salad Cheese Leafy Green Nut Vegetarian Quick & Easy Blue Cheese Walnut Beet Healthy Bon Appétit
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Wrap beets in foil, enclosing completely. Bake until beets are tender when pierced with fork, about 1 hour. Cool slightly. Peel and slice beets. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Whisk olive oil, Sherry wine vinegar, garlic and sugar in medium bowl to blend. Season dressing to taste with salt and pepper.
- Combine mixed greens, sliced green onions and beets in large bowl. Pour dressing over and toss to coat. Divide salad among 6 plates. Sprinkle with Gorgonzola cheese and toasted walnuts and serve.
BABY GREENS WITH PEARS, GORGONZOLA AND PECANS
Young tender baby greens, topped with slices of mellow ripe pears with a sprinkling of Gorgonzola and toasted pecans. The flavors are enhanced by the Honey Mustard Dressing. This salad goes well with pork or chicken.
Provided by PaulaG
Categories Cheese
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Place all the dressing ingredients in a small container with a tight fitting lid and shake vigorously to blend.
- Add salt and pepper to taste.
- If not serving immediately, place the dressing in refrigerator. Before serving, allow the dressing to sit at room temperature for 30 minutes.
- Layer chilled salad plates with the baby greens and top with thinly sliced pears.
- Sprinkle with toasted pecans and cheese, drizzle with dressing as desired.
- Enjoy!
Nutrition Facts : Calories 321.4, Fat 21.7, SaturatedFat 4.6, Cholesterol 12.7, Sodium 295.4, Carbohydrate 30.1, Fiber 3.3, Sugar 24.7, Protein 5.4
SIMPLE GREENS AND FRUIT SALAD WITH GORGONZOLA CHEESE
This is a favorite salad in our house. I change it around to match the fruits of the season. Some of our favorites are: canned mandarin oranges, diced apples, diced pears, fresh berries, or even Craisins. I love the fact I always have something in the fridge to top the salad. My husband doesn't like blue cheese, but the Gorgonzola isn't as strong to him. I use Paul Newman's light dressing, but use one you like!
Provided by CookingBlues
Categories Greens
Time 5m
Yield 1 salad, 1 serving(s)
Number Of Ingredients 5
Steps:
- Put the salad greens and the dressing in a ziploc bag. Toss to mix well. Pour the tossed greens into the serving bowl.
- Top with the cheese, fruit and nuts and serve.
ORANGE, WALNUT, GORGONZOLA AND MIXED GREENS SALAD WITH FRESH CITRUS VINAIGRETTE
A tasty summery salad made with fresh oranges, red onions, glazed walnuts, and Gorgonzola cheese, then topped with a homemade citrus vinaigrette! Easy and delicious!
Provided by FAITHFUL96
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 20m
Yield 6
Number Of Ingredients 13
Steps:
- Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.
- In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.
- In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.
- Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.
Nutrition Facts : Calories 368.4 calories, Carbohydrate 22.9 g, Cholesterol 7.5 mg, Fat 30.1 g, Fiber 3 g, Protein 5.2 g, SaturatedFat 4.9 g, Sodium 127.8 mg, Sugar 16.7 g
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