Dried Cherry Walnut And Gorgonzola Salad Recipes

GORGONZOLA AND TOASTED WALNUT SALAD

Steps:

• To toast walnuts, cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until fragrant and golden brown. Remove walnuts from skillets and spread on plate to cool slightly.
• In blender or food processor, place 1/3 cup toasted walnuts and remaining dressing ingredients. Cover and blend on high speed about 1 minute or until smooth.
• In large bowl, toss remaining 1/3 cup toasted walnuts and salad ingredients. Pour dressing over salad mixture; toss gently until salad is evenly coated.

ORANGE, WALNUT, GORGONZOLA AND MIXED GREENS SALAD WITH FRESH CITRUS VINAIGRETTE

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.

MISSY'S CANDIED WALNUT GORGONZOLA SALAD

Steps:

• Place walnuts and sugar in a skillet over medium heat, stirring constantly until the sugar dissolves into a light brown liquid and coats the walnuts. Remove walnuts from skillet, and spread them out on a sheet of aluminum foil to cool.
• Place in a large salad bowl the mixed greens, cranberries, cheese, vinaigrette, vinegar, and olive oil. Toss gently; add candied walnuts, and toss again.

DRIED CHERRY, WALNUT AND GORGONZOLA SALAD

Steps:

• Beat vinegar, mayonnaise, mustard, salt and pepper in small bowl with wire whisk until blended. Gradually beat in oil until well blended. Cover and refrigerate until serving.
• Just before serving, place lettuce in large bowl. Pour dressing over lettuce; toss. Divide lettuce among serving plates. Sprinkle with cherries, cheese and walnuts.

CRUNCHY WALNUT SALAD

Steps:

• In a large salad bowl, combine the romaine, apple, walnuts and cherries. Drizzle with vinaigrette. Sprinkle with cheese.

GORGONZOLA AND TOASTED WALNUT SALAD

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.

CANDIED WALNUT GORGONZOLA SALAD

Steps:

• Place walnuts and sugar in a skillet over medium heat, stirring constantly until the sugar dissolves into a light brown liquid and coats the walnuts Remove walnuts from skillet, and spread them out on a sheet of aluminum foil to cool.
• Place in a large salad bowl the mixed greens, cranberries, cheese, vinaigrette.
• Toss gently; add candied walnuts, and toss again.

ENDIVE AND GORGONZOLA SALAD

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.