Baby Greens with a Warm Gorgonzola Dressing

Baby Greens with a Warm Gorgonzola Dressing

67
Cheri 14

"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

30 m servings 362 cals
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Original recipe yields 6 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

67
  1. 93 Ratings

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Most helpful positive review

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

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, t...

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

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 sauc...

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...

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 ...

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 ...

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

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 ...

I subbed blue cheese in the dressing, b/c it was what I had on hand. I thought the dressing was really good. I ALWAYS use less evoo than called for b/c I like my dressings tangier and healthie...

Loved this recipe. I used feta instead of the gorgonzola and didn't heat up the dressing and it was still very, very tasty!