Gorgonzolasaladdressing Recipes

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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

GORGONZOLA SALAD DRESSING / DIP



Gorgonzola Salad Dressing / Dip image

Delicious on a crisp green salad... or use with fresh veggie dippers for an appetizer tray. It's good with Buffalo Style chicken wings, too! Cook time is chilling time in refrigerator.

Provided by luvmybge

Categories     Salad Dressings

Time 1h5m

Yield 2 Cups, 8-10 serving(s)

Number Of Ingredients 8

3/4 cup gorgonzola, crumbled
3/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon lemon juice
1 tablespoon dried parsley
1 teaspoon dried onion flakes
1 clove garlic, pressed or minced
1 pinch white pepper

Steps:

  • Mix all ingredients together with hand mixer.
  • Refrigerate to blend flavors.
  • Use as dip or salad dressing.

Nutrition Facts : Calories 148, Fat 12.5, SaturatedFat 4.4, Cholesterol 18.4, Sodium 337.9, Carbohydrate 6.4, Fiber 0.1, Sugar 1.6, Protein 3.2

PEAR SALAD WITH GORGONZOLA DRESSING



Pear Salad with Gorgonzola Dressing image

Provided by Sandra Lee

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 9

4 cups baby arugula, washed
1 (18-ounce) can pear halves, drained and cut into large dice
3 tablespoons apple cider vinegar
3 tablespoons olive oil
1 tablespoon honey
1/4 cup sour cream
1/4 cup plain yogurt
3/4 cup crumbled Gorgonzola
3 tablespoons walnuts

Steps:

  • Divide arugula between 4 plates and top with pears.
  • In a medium mixing bowl, combine vinegar, oil, honey, sour cream and yogurt. Fold in Gorgonzola. Drizzle dressing over salad. Garnish each plate with walnuts and serve.

ICEBERG WEDGE SALAD WITH CREAMY GORGONZOLA DRESSING



Iceberg Wedge Salad with Creamy Gorgonzola Dressing image

Provided by Brad Sorenson

Time 15m

Yield 4 servings

Number Of Ingredients 11

1 cup sour cream
1 cup prepared mayonnaise
1/2 cup gorgonzola cheese, crumbled up
2 to 4 tablespoons buttermilk
Kosher salt and freshly ground black pepper, to taste
Kosher salt and freshly ground black pepper, to taste
2 tablespoons mixed chopped fresh herbs (such as parsley, sage, and basil)
1 head iceberg lettuce, quartered, core removed
8 strips good quality bacon, cooked crispy
8 tear drop, or grape tomatoes, halved
1/2 cup blue cheese, crumbled

Steps:

  • In a mixing bowl combine the sour cream, mayonnaise, and gorgonzola. Using a wooden spoon, stir the mixture to combine the cheese through the mixture. Loosen up the mix with the buttermilk, a tablespoon at a time, until it comes to a salad dressing consistency. Season the mix with salt, and pepper, to taste. Stir in the fresh herbs.
  • Place a wedge of lettuce on a plate, coat liberally with the blue cheese dressing, and crumble some cooked bacon on top of the dressing. Dress each plate with 2 halved tomatoes, some blue cheese, and season with a little bit of salt and pepper.

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 SALAD DRESSING



Gorgonzola Salad Dressing image

A delicious salad dressing that is especially good on a wedge salad or used as a vegetable dip. This is the most requested dressing at my house.

Provided by Jillybean1217

Categories     Salad Dressings

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 cup mayonnaise
1/4 cup buttermilk
2 -3 tablespoons gorgonzola
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Steps:

  • Combine all ingredients and chill for at least 1 hour. Cooking time is for the refrigeration.

Nutrition Facts : Calories 167.8, Fat 14, SaturatedFat 2.5, Cholesterol 12.7, Sodium 328.6, Carbohydrate 10.2, Fiber 0.1, Sugar 3, Protein 1.3

PIATTI’S GORGONZOLA SALAD DRESSING



PIATTI’S GORGONZOLA SALAD DRESSING image

Categories     Sauce     Cheese     No-Cook

Number Of Ingredients 5

1 ¾ ounces gorgonzola cheese, crumbled
1 cup mayonnaise
1 cup butter milk
1 teaspoon Worcestershire sauce
Kosher salt and while pepper, to taste

Steps:

  • Combine crumbled cheese, mayonnaise, buttermilk and Worcestershire sauce together in a medium-size bowl. Add salt and pepper to taste. Cover and refrigerate until serving time. Serve over a salad of crisp greens such as romaine or iceberg. Makes about 2 cups

GORGONZOLA PEAR SALAD



Gorgonzola Pear Salad image

This quick, easy recipe really showcases pears. When I have leftover cooked chicken, I often add it to the recipe to make a main dish salad.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings (1-1/4 cups dressing).

Number Of Ingredients 10

1/3 cup white wine vinegar
1 can (15 ounces) pear halves, drained
1/2 teaspoon salt
1/3 cup olive oil
6 cups torn mixed salad greens
2 medium pears, chopped
1 medium tomato, seeded and finely chopped
3/4 cup chopped walnuts
1/4 cup crumbled Gorgonzola cheese
Coarsely ground pepper, optional

Steps:

  • For dressing, in a blender, combine the vinegar, pear halves and salt; cover and process until smooth. While processing, gradually add oil in a steady stream., In a salad bowl, combine the greens, chopped pears, tomato, walnuts and cheese. Drizzle with desired amount of dressing; toss to coat. Serve with pepper if desired. Refrigerate any leftover dressing.

Nutrition Facts :

GREEN SALAD WITH GORGONZOLA FRITTERS



Green Salad With Gorgonzola Fritters image

Provided by Craig Claiborne

Categories     salads and dressings

Time 5m

Yield 6 servings

Number Of Ingredients 12

2 cups arugula leaves, loosely packed
2 cups lamb's lettuce, loosely packed
2 cups Belgian endive, trimmed and cut lengthwise into slender julienne strips
2 cups radicchio leaves cut into bite-size pieces
1 teaspoon Dijon-style mustard
2 teaspoons finely chopped shallots
2 tablespoons finely chopped fresh basil
1 tablespoon red-wine vinegar
1/4 cup olive oil
Salt to taste if desired
Freshly ground pepper to taste
12 hot, freshly cooked Gorgonzola fritters (see recipe)

Steps:

  • Put arugula, lamb's lettuce, endive and radicchio in a salad bowl.
  • Put mustard in a small mixing bowl. Add shallots, basil and red-wine vinegar. Stir with a whisk while adding oil gradually. Add salt and pepper.
  • Pour salad dressing over the greens and toss.
  • Divide greens into 6 equal portions and serve on salad plates. Arrange two Gorgonzola fritters on each.

Nutrition Facts : @context http, Calories 295, UnsaturatedFat 12 grams, Carbohydrate 4 grams, Fat 25 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 12 grams, Sodium 666 milligrams, Sugar 1 gram, TransFat 0 grams

ICEBERG WEDGES WITH GORGONZOLA DRESSING



Iceberg Wedges with Gorgonzola Dressing image

This simple salad gets its zing from crumbled Gorgonzola cheese in the dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

3/4 cup low-fat buttermilk
1 small garlic clove, minced
1 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
1/4 cup crumbled Gorgonzola (1 ounce)
1/4 teaspoon coarse salt
1 head of iceburg lettuce (2 pounds)
Ground pepper

Steps:

  • In a small bowl, combine everything but the lettuce. Mash some of the cheese to thicken dressing.
  • Core the lettuce and cut into 8 wedges. To serve, drizzle dressing over top of wedges and sprinkle with ground pepper.

Nutrition Facts : Calories 80 g, Fat 3 g, Fiber 3 g, Protein 5 g

ENDIVE AND PEAR SALAD WITH GORGONZOLA CREAM DRESSING



Endive and Pear Salad with Gorgonzola Cream Dressing image

Provided by Anita Ravon

Categories     Salad     Cheese     Dairy     Leafy Green     No-Cook     Vegetarian     Quick & Easy     Yogurt     Blue Cheese     Pear     Endive     Bon Appétit     France

Yield Serves 6

Number Of Ingredients 10

4 tablespoons apple cider vinegar
3 tablespoons olive oil
1 tablespoon honey
4 large heads Belgian endive, sliced
1 large pear, halved, cored, sliced
1/3 cup sour cream
1/3 cup plain yogurt
1 1/4 cups crumbled Gorgonzola cheese
1/2 cup hazelnuts, toasted, husked
Chopped fresh chives

Steps:

  • Whisk 3 tablespoons vinegar, oil and honey in large bowl to blend. Add endive and pear and toss to coat. Blend sour cream, yogurt and remaining 1 tablespoon vinegar in medium bowl; mix in cheese. Season dressing to taste with salt and pepper.
  • Mound pear salad on platter. Top with dressing, then nuts and chives.

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