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."
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
photo by Hey Jude photo by Hey Jude
Ready In:
20mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. Delicious, I used pecans toasted them in the Microwave. Used lots of Gorgonzola cheese as it is a favorite. This is so good will be trying it with cranberries a Rita did. Thank you Judy.
     
  2. Fabulous!!!!! I added dried cranberries. I pan toasted the walnuts with brown sugar and butter.
     
  3. Made this for a salad luncheon at work. It went over very well, and one coworker even got the recipe from me to make for some guests she was having that weekend. I LOVE the vinaigrette. I eat lots of salads, and I plan to keep a jar of it on hand at all times.
     
  4. Simple ingredients and big flavor. I happen to love blue cheese so this was a perfect salad for me. I added a little sugar to the dressing just to balance the vinegar and lemon juice. I used mixed baby green for the salad base. Because of the simplicity of the salad, I think it would make a lovely first course to a fancy meal. Thanx!
     
  5. This was a lovely salad. I did add a teaspoon of sugar to the dressing. I cut down on the amount of walnuts, but maybe I didn't have enough greens to balance a cup of walnuts.
     
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