"This salad can be eaten in any season using available fruit but is probably best in summer when the selection of pit fruits is at its best. The warm sweetness of the fruit complements the melting lightly pungent creaminess of the cheese and bitter greens." — Kimba
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ripe pineapple, peeled, cored, and cut into 1-inch pieces
firm ripe peaches or nectarines
Freshly ground black pepper
crumbled Gorgonzola cheese
fresh basil, chopped
Italian flat leaf parsley, chopped
arugula leaves, chopped
Fruit was very good. Wasn't too fond of the parsley and arugula.
Not bad, kinda blah...I couldn't find arugala, so I substituted Romaine. I also substituted balsamic vinegar for the olive oil. The fruit and Gorgonzola are awesome together! I would suggest cutting the greens by 1/4 and increasing the fruit, basil and cheese a bit and definitely using balsamic vinegar!
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Fruit Gorgonzola Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 166
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