Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Le Ruth's Italian Dressing With Gorgonzola Cheese
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- #87467
serves/makes:
ready in:
over 5 hrs
over 5 hrs
2 reviews
ingredients
3 cloves garlic, chopped
1/4 teaspoon oregano
1/8 teaspoon red pepper flakes
1/4 cup white vinegar
1/2 cup corn oil, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons corn oil
1 1/2 teaspoon salt
1 1/2 teaspoon sugar
3 tablespoons water
2 ounces crumbled Gorgonzola cheese (optional)
directions
Place in bottle and shake well. Make a day in advance and refrigerate.
For Italian Gorgonzola dressing, add the crumbled Gorgonzola cheese to above recipe.
Recipe Source: Le Ruth's Restaurant, Gretna, Louisiana
added by
mrsholmes
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
July 7, 2013
Very much enjoyed this dressing. I did add the gorgonzola and liked it but I think I'll leave it out next time and just crumble it on top of the salad. It made the dressing a bit cloudy looking.
June 2, 2009
Better than store bought dressing, the only thing I changed was to add 1 Tbsp. dehydrated chopped onion.