"I usually make a double amount of dressing and store it in my refrigerator in a glass jar. I also buy my Gorgonzola cheese in big chunk and store it in my freezer" — SEBRING SOCKS
Watch video tips and tricks
red wine vinegar
extra light olive oil
Gorgonzola cheese, crumbled
I already make a gorgonzola salad that I prefer. Try a spring mix or red leaf lettuce with red onion, gogonzola cheese, walnuts, balsamic vinegrate dressing and cherry tomatoes (optional). We usually make this when we have guests because it's easy and we always get rave reviews.
This was an excellent salad. The changes I made: used approximately 2 tablespoons of red wine vinegar, increased garlic to 5 cloves (our family loves garlic), and chose to use romaine lettuce. This was a huge hit at the dinner table. Usually my family is not asking for seconds on salad.
Too salty!! Half the salt.
When I first mixed the ingrediants, I was not impressed with the flavor. But after adding it to the salad greens and topping it with the gorgonzola cheese.. umm. It taste very similiar to the salad served by an upscale italian restaurant my husband and I frequently visit. I, like others, added more garlic and extra vinegar and reduced the salt to 3/4 teaspoon. The only change I would have made is to maybe throw a few black olives on top. Maybe I will try that next time. Note: I have made this many times so for a variation, I used the Balsamic Vinegar dressing as someone else suggested. I like it much better with the dressing the recipe calls for. The Gorgonzola cheese does not taste as good with the Balsamic Vinegar.
Love this dressing!! Alot of garlic (a good thing) and the good "bite" of gorgonzola. Very good!!
Salty & delicious!
This is only really good if you like gorgonzola and don't mind the smell. I added more veggies to mine, it looked bland with just lettuce.
This was good. made the dressing ahead of time, it's very similar to the dressing I usually make. I used canola oil rather than olive oil, doubled the red wine vinegar and added about a tsp of minced onion and a tsp of sugar and used just a pinch of salt. This was a perfect pairing with filet mignon and roasted baby red potatoes.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 109
This creamy, tangy salad has a delicious crunch from the pecans.
A green salad gets dressed up with sliced pears, candied pecans, and blue cheese.
See how to make a classic salad with garlic croutons and a creamy dressing.