Gorgonzola Salad Recipe Reviews - Allrecipes.com (Pg. 2)
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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Cooking Level: Intermediate

Home Town: Highland, Indiana, USA
Living In: Evanston, 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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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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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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Home Town: Coshocton, Ohio, USA
Living In: San Antonio, Texas, USA

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Reviewed: Dec. 13, 2002
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.
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Reviewed: Jan. 9, 2002
Too salty!! Half the salt.
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