Reviewed: Nov. 15, 2009

Good!!!!!

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Reviewer:

Laurie

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jul. 31, 2009

This was really a good quick salad. I did change things a little. I think it needed a tiny bit more vinegar, I don't like a strong vinegar taste but this needed a little more. I also used sea salt with lavender, it really gave it a great flavor and aroma! I added pears and lavender candied pecans. Super good!

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patkt

Cooking Level: Expert

Home Town: Casper, Wyoming, USA

Living In: Edmonds, Washington, USA

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Reviewed: Feb. 8, 2009

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.

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SHULLI

Cooking Level: Intermediate

Living In: Spring, Texas, USA

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Reviewed: May 30, 2008

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.

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Irene

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

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Reviewed: Dec. 22, 2006

Delicious! The only change I made was to add a little more of the cheese(I love gorgonzola) Thanks, such a quick and tasty salad.

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Feb. 2, 2005

Love this dressing!! Alot of garlic (a good thing) and the good "bite" of gorgonzola. Very good!!

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Holly Chadwick

Cooking Level: Expert

Home Town: Centerburg, Ohio, USA

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Reviewed: Nov. 13, 2003

Who knew that such simple ingredients could make such a yummy salad! Great combo dish with the Quick and Easy alfredo sauce over pasta.

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RXDX1

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Reviewed: Oct. 27, 2003

Holy cow is this good. I let the dressing sit in the fridge overnight. I also put a few sundried tomatoes on top (not packed in oil... these were from a farmers market). This has a wonderful flavor!

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MARGOKIDD

Cooking Level: Intermediate

Home Town: Highland, Indiana, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 21, 2003

This was good when you need to make a salad in a hurry.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 28, 2003

I made a variation of this salad, using balsamic vinegar, garlic, olive oil, no salt, and mixed greens. It is wonderful! The leftover dressing (either in your salad bowl, or reserved from the recipe) makes good dipping for a firm bread such as sourdough or chewey "artisan" breads you see in stores these days.

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LBUCHMAN

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Reviewed: Jan. 26, 2003

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.

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