Red Bliss Potato Salad With Gorgonzola And Walnuts Food
GORGONZOLA AND TOASTED WALNUT SALAD
This salad couldn't be simpler and will be a hit with blue cheese lovers. Pecans can be substituted for the walnuts. Cooking time is for the time it takes to toast the walnuts in a 325 degree oven for a few minutes.
Provided by Hey Jude
Categories Cheese
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine lettuce with cheese and walnuts.
- Combine and whisk together dressing ingredients.
- Toss salad with enough dressing to coat but avoid over-dressing.
- Serve.
RED BLISS POTATO SALAD WITH GORGONZOLA AND WALNUTS
Mayo-free potato salad combines new potatoes with gorgonzola, walnuts and other fresh ingredients. Using champagne vinegar is key for the dressing.
Provided by Christine R
Categories No Mayo Potato Salad
Time 1h45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat an oven to 275 degrees F (135 degrees C). Spread the walnuts onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 30 minutes. Watch the nuts carefully as they bake, they burn quickly. Once toasted, set the nuts aside to cool to room temperature.
- Place the potatoes into a large pot, and cover with salted water. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Rinse under cold water, and place in large bowl. Refrigerate until cold.
- Combine apples, onion, cheese, and walnuts with cooled potatoes. Whisk together the olive oil, vinegar, basil, salt, and pepper in a small bowl. Pour the dressing over the salad, and toss to coat. Serve chilled.
Nutrition Facts : Calories 363.7 calories, Carbohydrate 40.1 g, Cholesterol 15 mg, Fat 19.9 g, Fiber 5.6 g, Protein 8.5 g, SaturatedFat 4.5 g, Sodium 152.7 mg, Sugar 5.9 g
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- In a large bowl, whisk to combine the mayonnaise, olive oil, vinegar, mustard, 1/2 tsp salt, and 1/4 tsp black pepper.
- Place the cut up red potatoes into a large pot, and fill with enough cold water to cover the potatoes, plus an inch.
- Bring the pot to a boil over high heat, and cook the potatoes until fork tender. The time will really vary depending on if you sliced the potatoes or cut them into chunks, and how large, but for me it usually only takes about 5 minutes once the water is boiling, about 10-15 minutes total.
- Once the potatoes are fork tender, drain them in a colander and let them sit for a few minutes for the excess steam to come off.
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