Tossed Green Salad With Gorgonzola Pear Dressing Recipes

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GORGONZOLA PEAR TOSSED SALAD



Gorgonzola Pear Tossed Salad image

Tired of tossed salads? Here's an irresistible variation featuring pears that makes an attractive and tasty first course. The cheese and pecans are nice additions. You'll appreciate how easy it is. -Melinda Singer, Malibu, California

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 12 servings.

Number Of Ingredients 8

6 medium pears, quartered and cored
1/3 cup olive oil
1 teaspoon salt
12 cups spring mix salad greens
4 plum tomatoes, seeded and chopped
2 cups crumbled Gorgonzola cheese
1 cup pecan halves, toasted
1-1/2 cups balsamic vinaigrette

Steps:

  • Preheat oven to 400°. Place pears in an ungreased 13x9-in. baking dish. Drizzle with oil and sprinkle with salt. Bake, uncovered, 25-30 minutes, basting occasionally with cooking juices., In a large salad bowl, combine greens, tomatoes, cheese and pecans. Drizzle with dressing and toss to coat. Divide among 12 serving plates; top each with two pear pieces.

Nutrition Facts : Calories 303 calories, Fat 23g fat (6g saturated fat), Cholesterol 17mg cholesterol, Sodium 716mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 6g fiber), Protein 6g protein.

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.

PEAR & GORGONZOLA SALAD



Pear & Gorgonzola Salad image

Make and share this Pear & Gorgonzola Salad recipe from Food.com.

Provided by Bergy

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup walnut halves, toasted
4 -6 cups torn salad greens, , trimmed washed & dried
1/2 cup vinaigrette
2 pears, peeled,cored & sliced
1/4 lb gorgonzola (You may substitute with Blue or roquefort cheese)
1/4 cup balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
3/4 cup virgin olive oil
2 teaspoons shallots, finely minced
pepper

Steps:

  • To make Vinaigrette------------------.
  • Mix vinegar, salt, mustard in a blender or food processor.
  • Very slowly pour in the oil while processor is on.
  • Process until an emulsion forms.
  • Taste and adjust seasoning.
  • Add shallots& pepper.
  • Best to make it fresh but may be stored for a few days in the fridge.
  • ---Salad-----------------------.
  • Toss greens with most of the vinaigrette.
  • Divide among 4 plates.
  • Decorate with pear slices and crumbled cheese.
  • Coarsely chop the walnuts and put on top of salad.
  • Drizzle the last of the vinaigrette over top.

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 :

TOSSED GREEN SALAD WITH GORGONZOLA & PEAR DRESSING



Tossed Green Salad With Gorgonzola & Pear Dressing image

Found in an online search in response to a request, this sounds so good that I'm posting it so I can find it! Developed by CeCe Sullivan of The Seattle Times food staff.

Provided by Impera_Magna

Categories     Pears

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

2 canned pear halves in natural juice, drained
3 tablespoons lemon juice
1 tablespoon white wine vinegar
2 tablespoons light olive oil
1/4 teaspoon salt
black pepper (15 grinds)
1/4 cup walnuts, finely chopped
1 (10 ounce) package mixed salad greens
1 small red bell pepper
1 ripe bosc pear
1/2 cup gorgonzola, finely crumbled

Steps:

  • To prepare the dressing:
  • In a blender or food processor, puree the.
  • drained pear halves with the lemon juice, vinegar, olive oil, salt and pepper until very smooth and silky.
  • Transfer to a jar, cover andrefrigerate.
  • To prepare the salad: Place the chopped walnuts in a small dry skillet. Toast over medium heat about 4 minutes, until fragrant. Remove from the pan and set aside.
  • Place the salad mix in a bowl and cover with a paper towel. Refrigerate until ready to serve.
  • Peel the tough outer skin from the bell pepper with a vegetable peeler. You probably won't be able to get all of the peeling off, especially in the crevices of the pepper. Stem, seed and finely sliver the pepper; put.
  • into the bowl with the salad.
  • Just before serving, core and dice the pear and add to the salad with the walnuts and Gorgonzola. Add the dressing, toss to coat and serve.

SWEET AND BITTER GREENS SALAD WITH GORGONZOLA BLUE CHEESE DRESSING



Sweet and Bitter Greens Salad with Gorgonzola Blue Cheese Dressing image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 12m

Yield 4 servings

Number Of Ingredients 9

1 heart romaine lettuce, chopped
1 bulb endive lettuce, chopped
1 bunch watercress, trimmed, 1 to 1 1/2 cups leaves
1 cup walnut pieces, toasted
1/3 cup extra-virgin olive oil, eyeball it
2 tablespoons red wine vinegar
1/2 cup Gorgonzola
1 pear, sliced
Salt and pepper

Steps:

  • Combine the lettuce and walnuts. In a small bowl, whisk oil into vinegar. Stir in the cheese and pear slices. Toss salad and season with salt and pepper, to your taste.

BABY GREENS WITH A WARM GORGONZOLA DRESSING



Baby Greens with a Warm Gorgonzola Dressing image

This was the result of an attempt to imitate a salad dressing at a restaurant. I did modify it to include bacon and I serve it warm. The dressing is also fantastic over gnocchi or tortellini.

Provided by Cheri

Categories     Salad     Green Salad Recipes     Mixed Greens Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 9

4 slices bacon
¾ cup olive oil
⅓ cup red wine vinegar
¼ cup white sugar
1 teaspoon salt
1 clove garlic, minced
2 ounces crumbled Gorgonzola cheese
6 cups mixed baby greens
2 tablespoons toasted sliced almonds

Steps:

  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble and set aside.
  • Combine the olive oil, red wine vinegar, white sugar, salt, garlic, and Gorgonzola cheese in a blender; blend until smooth. Pour the dressing into a small saucepan over medium-low heat and warm gently.
  • Toss the baby greens, almonds, and crumbled bacon together in a salad bowl; drizzle dressing over salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 361.9 calories, Carbohydrate 11.6 g, Cholesterol 16.6 mg, Fat 33.3 g, Fiber 1.4 g, Protein 5.6 g, SaturatedFat 6.3 g, Sodium 634.1 mg, Sugar 8.8 g

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

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