APPLE-GORGONZOLA SALAD WITH RED WINE VINAIGRETTE
20 minutes and two steps is all it takes to toss together a lovely salad.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- In small bowl, beat vinaigrette ingredients with wire whisk until smooth.
- In large bowl, toss salad ingredients with vinaigrette just before serving.
Nutrition Facts : Calories 230, Carbohydrate 10 g, Cholesterol 5 mg, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 8 g, TransFat 0 g
CURLY ENDIVE, APPLE, AND GORGONZOLA SALAD
Steps:
- Separate endive leaves and wash well in cold running water. Trim and discard stems, break leaves into bite-sized pieces, and pat dry. Set aside in a bowl.
- Peel and core apples and cut into thin slices. In another bowl, combine remaining ingredients.
- Add apple slices to cream mixture. (The apples can now be reserved in the refrigerator as long as 4 hours.)
- At serving time, pour apple and cream mixture onto endive. Toss well to coat and serve immediately.
ROMAINE, APPLE, AND GORGONZOLA SALAD
The combination of these ingredients make for a very unusual flavor. A nice change from the usual salads.
Provided by Luby Luby Luby
Categories Apple
Time 15m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- For Vinaigrette: Whisk together all ingredients except oil.
- Add olive oil in a stream and whisk until emulsified then set aside.
- In small saucepan melt butter over medium heat.
- Add sugar and walnuts and saute until golden brown, about 5 minutes.
- In large bowl mix Romaine lettuce, apples and cheese.
- Add walnut butter mixture to lettuce.
- Pour Dijon vinaigrette over lettuce, mixing well.
APPLE GORGONZOLA SALAD
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
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 AND GORGONZOLA SALAD
This dressing is one my Grandmother used to make. I added the Gorgonzola. I mistakenly marinated the apples in the dressing for a few hours one day and it tasted so good, I do it every time now.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, whisk the cream, vinegar, salt and pepper. Stir in the apple and cheese. Cover and refrigerate for at least 1 hour., Divide endive between two plates; top with apple mixture.
Nutrition Facts : Calories 358 calories, Fat 30g fat (20g saturated fat), Cholesterol 107mg cholesterol, Sodium 709mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 4g fiber), Protein 8g protein.
APPLE GORGONZOLA SALAD WITH BALSAMIC VINAIGRETTE
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
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, ENDIVE & GORGONZOLA SALAD
This recipe from Gourmet Magazine (October 1998) makes a wonderfully simple and delicious winter salad. The dressing is fabulous and you may want to try it on other salads. (Also, this makes a lightly dressed salad, some may want to double the dressing. Cut the apple soon before serving so that it does not brown. You can also try this with raw (untoasted) or candied nuts. Enjoy!
Provided by blucoat
Categories Salad Dressings
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- In a shallow baking pan toast walnuts in middle of oven until fragrant, about 10 minutes, and cool. Chop walnuts.
- In a small bowl whisk together vinegars and 1/2 teaspoon honey and add oil in a stream, whisking until emulsified. Season dressing with salt and pepper.
- Separate 4 outer leaves from each endive and arrange 3 leaves on each of 4 plates. Cut remaining endive crosswise into 1/4-inch-thick slices and put in a large bowl. Peel apple and using a mandoline or other manual slicer cut thin slices lengthwise from 4 sides, stopping just before core. Make small stacks of slices and cut stacks into thin julienne strips.
- Toss sliced endive with dressing and divide among plates, mounding on whole leaves. Top salads with Gorgonzola, walnuts, apple, chives, and salt and pepper to taste. Drizzle remaining 2 teaspoons honey over salads.
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