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8 ounces Gorgonzola cheese, crumbled
1/2 teaspoon dried oregano
1 clove garlic, crushed
1/2 teaspoon dried tarragon
1/2 teaspoon dried basil
1/3 cup olive oil
1 cup milk
1 tablespoon red wine vinegar
2 heads Boston lettuce, cored and shredded
1 avocado, diced
1/4 cup walnuts
easy and delicious, strong cheese taste
This was ok but I think the dressing needs some more acidy. It was two watery to be considered a good cream dressing.
11 Ratings
My roommate really liked it and I thought it was ok. It has a really nice flavor, but the dressing is a little runny. If I were to make this again I wouldn't use as much milk.
Really good. Used feta instead of gorgonzola and used a tad less milk, though interestingly added more milk to make it less thick the next day. Used red leaf lettuce. A nice salad to serve with guests.
Excellent flavor! The dressing was a little thin but I think a little less milk would help but it coated the lettuce very nicely. I put a few craisins in just to use them up and it added a bit more flavor but would be equally as good without them.
If you love Gorgonzola you will love this dressing. I used an immersion blender to make this and it was really thick. The walnuts would be good toasted with a bit of white sugar. Next time I will add dried cherries and maybe some red onion. The dressing is a keeper for sure.
* Percent Daily Values are based on a 2,000 calorie diet.
Gorgonzola Cheese Salad
Serving Size: 1/8 of a recipe Servings Per Recipe: 8 Amount Per Serving Calories: 267 Calories from Fat: 215
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