Baby Greens with a Warm Gorgonzola Dressing Recipe -
Baby Greens with a Warm Gorgonzola Dressing Recipe
  • READY IN 30 mins

Baby Greens with a Warm Gorgonzola Dressing

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    30 mins


  1. 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.
  2. 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.
  3. Toss the baby greens, almonds, and crumbled bacon together in a salad bowl; drizzle dressing over salad and toss to coat. Serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Apr 07, 2009

This salad is absolutely delicious! I omitted the bacon, halved the sugar, added some thin slices of pears and added pecans instead of almonds.

Most Helpful Critical Review
Apr 27, 2009

This is basically what was called years ago wilted lettuce salad. This recipe calls for way too much dressing. It puddles, and is far too sweet. Cut down on the vinegar and the sugar and salt, then it will work better. Salad dressings should just be a hint on the salad. There should just be enough to kiss the lettuce leaves or other ingredients. I would make this again, but reall cut back on the vinegar and sugar.

Sep 26, 2008

As I was reading this recipe I realized I forgot to mention that if you use it as a pasta sauce you need to omit the vinegar....for obvious reasons. I also wouldn't mix the entire batch of sauce with all of the greens but drizzle each serving with a little bit. Fresh sliced pears and/or candied pecans work very well with this salad.

Mar 25, 2009

Sooooo GOOD! I loved this. At first when I tasted the dressing I immediately thought, too sweet. However the gorgonzola catches up quicky making it a wonderful combination of salty, tangy and sweet - PERFECT! Also, the dressing processes up nice and thick and doesn't seperate! As far as the salad part goes, I had to omit the nuts(allergy) but did add a sprinkle of green onions. Thanks for a wonderful recipe!

May 29, 2009

I have made this salad dressing twice now and I thought it was unbelievable. My mom wanted the recipe, so when she made this salad one night I had no idea it was the same one. I realized that I had never put the olive oil in my salad dressing and believe me, SO MUCH BETTER! It is like a pinkish colour and so flavourful and not oily at all. Delicious with the olive oil but even more delicious...without the olive oil.

Oct 11, 2008

Excellent! The dressing is also great 'unwarmed' for anyone squeamish about warming it. I warmed mine very happily. This is also a great salad for additions of...whatever. I served sliced apple with mine tonight, I think dried apricots would also be good. Thanks for the recipe!

Mar 24, 2009

Loved this salad! I used a mix of baby spinaches, used reduced fat feta cheese and did not warm the dressing. It was excellent!

May 17, 2010

Delicious! My only complaint is that there is too much olive oil. My dressing separated due to too much oil, so I think 1/2 cup would be plenty. I also only used 1/2 tsp. salt and real bacon bits instead of going to the trouble of frying up some bacon. This dressing and the bacon go perfectly together and I loved it warm! Excellent salad!


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  • Calories
  • 362 kcal
  • 18%
  • Carbohydrates
  • 11.6 g
  • 4%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 33.3 g
  • 51%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 634 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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