Gorgonzola Cheese Walnut And Romaine Salad Recipes

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ENDIVE AND ROMAINE SALAD WITH WALNUTS, PEARS, AND GORGONZOLA AND RASPBERRY BALSAMIC DRIZZLE



Endive and Romaine Salad with Walnuts, Pears, and Gorgonzola and Raspberry Balsamic Drizzle image

Provided by Susannah Locketti

Time 10m

Yield 4 servings

Number Of Ingredients 8

1 large endive
1 head romaine lettuce
1 Bosc pear
2 ounces Gorgonzola, crumbled
1/4 cup chopped walnuts
Freshly ground black pepper
1/4 cup seedless raspberry jam
1/4 cup balsamic vinegar

Steps:

  • Clean the endive with a dry paper towel and remove the core from the bottom to separate the leaves. Arrange the leaves in a circle on a large platter. Fill the inside of the circle with torn pieces of romaine lettuce. Cut the pear into thin slices and arrange throughout. Sprinkle the Gorgonzola and walnuts over the salad and season with pepper.
  • In a small microwaveable bowl, combine the jam with the balsamic vinegar. Heat for several seconds until slightly warm and then stir with a small wire whisk until combined. Drizzle over the salad and serve.

GORGONZOLA CHEESE, WALNUT, AND ROMAINE SALAD



Gorgonzola Cheese, Walnut, and Romaine Salad image

This is my husband's favorite salad! It is very elegant - perfect for a dinner party or even a candlelight dinner for two! I recommend using only half of the salad dresssing, and saving the rest for later.

Provided by Helping Hands

Categories     Free Of...

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1 head romaine lettuce or 1 -2 package pre-washed pre-torn romaine lettuce
1/2 cup walnut pieces
5 tablespoons olive oil
3 teaspoons Dijon mustard
4 tablespoons balsamic vinegar
1 (4 ounce) box crumbled gorgonzola
salt and pepper

Steps:

  • Heat oven to 350 and toast the walnut pieces (on baking sheet) for a few minutes.
  • Pour lettuce into bowl.
  • Salt and pepper to taste.
  • Whisk together olive oil, vinegar, and mustard in small bowl.
  • Add cheese and toasted walnut pieces to lettuce.
  • Pour salad dressing over salad and toss well.

WALNUT ROMAINE SALAD



Walnut Romaine Salad image

This salad offers plenty of crunch and a zippy vinegar and oil dressing.-Harriet Stichter, Milford, Indiana

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 12 servings.

Number Of Ingredients 10

1 small bunch romaine, torn
1 small zucchini, chopped
1 cup seasoned salad croutons
1/4 cup chopped walnuts
6 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
2 tablespoons honey
1 garlic clove, minced
Dash pepper

Steps:

  • In a large bowl, toss the romaine, zucchini, croutons and walnuts. In a small bowl, whisk the oil, vinegar, mustard, honey, garlic and pepper until smooth. Serve with the salad.

Nutrition Facts : Calories 112 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 108mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.

DRIED CHERRY, WALNUT AND GORGONZOLA SALAD



Dried Cherry, Walnut and Gorgonzola Salad image

15 minutes and two steps is all it takes to toss together a cheesy and nutty lettuce salad.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 15m

Yield 4

Number Of Ingredients 10

1 tablespoon white wine vinegar
2 teaspoons mayonnaise or salad dressing
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
Dash of pepper
3 tablespoons olive or vegetable oil
1 bag (10 ounces) romaine and leaf lettuce salad mix (about 4 cups)
1/2 cup dried cherries
1/2 cup crumbled Gorgonzola cheese (2 ounces)
1/2 cup coarsely chopped walnuts

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.

Nutrition Facts : Calories 220, Carbohydrate 17 g, Cholesterol 10 mg, Fat 5, Fiber 3 g, Protein 7 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 390 mg

ROMAINE AND GORGONZOLA SALAD WITH ROASTED GARLIC DRESSING AND SPICED PECANS



Romaine and Gorgonzola Salad with Roasted Garlic Dressing and Spiced Pecans image

Categories     Salad     Garlic     Appetizer     Dinner     Lunch     Blue Cheese     Pecan     Fall     Lettuce     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

6 tablespoons olive oil
10 large garlic cloves, unpeeled
2 tablespoons honey
2 tablespoons apple cider vinegar
2 tablespoons apple cider
1 tablespoon Dijon mustard
8 cups bite-size pieces romaine lettuce (1 large head)
1 cup crumbled Gorgonzola cheese
Spiced Pecans

Steps:

  • Preheat oven to 350°F. Toss oil with garlic in small baking dish. Cover dish tightly with foil. Bake until garlic is golden and tender, about 45 minutes. Cool. Squeeze garlic from skins. Reserve oil.
  • Transfer roasted garlic to processor. Add honey, vinegar, cider and mustard and blend well. With processor running, slowly add reserved garlic oil. Season dressing to taste with salt and pepper.
  • Toss lettuce with 1/2 cup Gorgonzola cheese and enough dressing to coat. Sprinkle with remaining 1/2 cup cheese and Spiced Pecans and serve.

APPLE AND WALNUT SALAD



Apple and Walnut Salad image

This apple walnut salad delivers sweet and tangy flavor to simple salad greens with a quick apple cider vinaigrette, cranberries and Gorgonzola cheese. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings (1 cup each).

Number Of Ingredients 15

5 cups torn romaine
5 cups torn red leaf lettuce
1 large red apple, chopped
1 large green apple, chopped
1 cup (4 ounces) crumbled Gorgonzola cheese
1/2 cup chopped walnuts, toasted
1/3 cup thinly sliced red onion
1/3 cup dried cranberries
CIDER VINAIGRETTE:
3/4 cup apple cider or juice
3 tablespoons cider vinegar
2 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup walnut oil or canola oil

Steps:

  • In a salad bowl, combine the first eight ingredients., In a small bowl, whisk the cider, vinegar, honey, salt and pepper; gradually whisk in oil. Drizzle over salad; toss to coat. Serve immediately.

Nutrition Facts : Calories 155 calories, Fat 10g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 187mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 4g protein.

BEET, WALNUT AND GORGONZOLA SALAD



Beet, Walnut and Gorgonzola Salad image

Categories     Salad     Cheese     Leafy Green     Nut     Vegetarian     Quick & Easy     Blue Cheese     Walnut     Beet     Healthy     Bon Appétit

Yield Serves 6

Number Of Ingredients 9

6 small beets, trimmed (about 18 ounces)
6 tablespoons olive oil (preferably extra-virgin)
3 tablespoons Sherry wine vinegar
1 large garlic clove, pressed
Pinch of sugar
12 cups mixed baby greens
2 green onions, sliced
1/2 cup crumbled Gorgonzola cheese (about 2 1/2 ounces)
1/3 cup chopped walnuts, toasted (about 2 ounces)

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.

GORGONZOLA CHEESE SALAD



Gorgonzola Cheese Salad image

Absolutely to die for!

Provided by PIPPYMOE

Categories     Salad     Green Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 11

8 ounces Gorgonzola cheese, crumbled
½ teaspoon dried oregano
1 clove garlic, crushed
½ teaspoon dried tarragon
½ teaspoon dried basil
⅓ cup olive oil
1 cup milk
1 tablespoon red wine vinegar
2 heads Boston lettuce, cored and shredded
1 avocado, diced
¼ cup walnuts

Steps:

  • Place the Gorgonzola cheese, oregano, garlic, tarragon, basil, olive oil, milk, and vinegar in a blender or food processor. Blend until smooth.
  • In a large bowl, toss the Gorgonzola dressing with lettuce, avocado, and walnuts.

Nutrition Facts : Calories 266.8 calories, Carbohydrate 5.4 g, Cholesterol 32.4 mg, Fat 23.8 g, Fiber 2.5 g, Protein 8.7 g, SaturatedFat 7.4 g, Sodium 296.7 mg, Sugar 2.1 g

TOASTED WALNUT SALAD WITH MANDARIN ORANGES AND GORGONZOLA CHEESE



Toasted Walnut Salad With Mandarin Oranges and Gorgonzola Cheese image

I had this salad at one of my favorite restaurants. I couldn't figure out the secret until I toasted the walnuts. This salad blends all the flavors together well, it is a great side to just about anything. Easy to put together and chill while you cook other things. If you don't have raspberry vinaigrette, try with Recipe #23478.

Provided by Dawn399

Categories     Greens

Time 19m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 (5 ounce) bag mixed baby lettuces and spring greens (baby greens)
2 (11 ounce) cans mandarin orange segments (drained)
1 cup walnut pieces
4 ounces crumbled gorgonzola or 4 ounces blue cheese
1 tablespoon butter
raspberry vinaigrette dressing

Steps:

  • Melt butter in a sauce pan.
  • Stir in walnut pieces and coat with butter.
  • Stir for 4 minutes and remove from pan and set aside.
  • Allow to cool to room temperature.
  • Toss greens, mandarin orange segments and crumbled cheese.
  • Toss with toasted walnuts and serve with raspberry vinaigrette salad dressing.

Nutrition Facts : Calories 405.4, Fat 30.6, SaturatedFat 9, Cholesterol 28.9, Sodium 429.6, Carbohydrate 26.6, Fiber 5.2, Sugar 17.8, Protein 12.3

MISSY'S CANDIED WALNUT GORGONZOLA SALAD



Missy's Candied Walnut Gorgonzola Salad image

A yummy, easy salad with candied walnuts, cranberries, Gorgonzola cheese, mixed greens, and a raspberry vinaigrette. It's always a big hit and is requested by my friends and family constantly! Even my picky fiance!

Provided by MissyPorkChop

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 8

½ cup walnut halves
¼ cup sugar
3 cups mixed greens
½ cup dried cranberries
½ cup crumbled Gorgonzola cheese
1 tablespoon raspberry vinaigrette
1 tablespoon white vinegar
1 tablespoon olive oil

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.

Nutrition Facts : Calories 307.7 calories, Carbohydrate 29.4 g, Cholesterol 22.5 mg, Fat 19.2 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 5.1 g, Sodium 273.4 mg, Sugar 24.2 g

GORGONZOLA AND TOASTED WALNUT SALAD



Gorgonzola and Toasted Walnut Salad image

Entertaining? Make a salad that's been restaurant inspired. It's fast, easy and delicious.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 6

Number Of Ingredients 9

2/3 cup coarsely chopped walnuts
1/3 cup olive oil
2 tablespoons lemon juice
1 clove garlic
1/8 teaspoon salt
Dash of pepper
8 cups ready-to-eat salad greens (any variety)
1/2 cup crumbled Gorgonzola or Roquefort cheese (2 oz)
1/2 cup 1/2-inch pieces fresh chives

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.

Nutrition Facts : Calories 250, Carbohydrate 5 g, Cholesterol 10 mg, Fat 4, Fiber 3 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 2 g, TransFat 0 g

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