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.
Gorgonzola Walnut Salad
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- #62796
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
Dressing
1/3 cup basil - fresh, coarsely chopped
1/3 cup balsamic vinegar
2 ounces Gorgonzola cheese
1/3 cup olive oil
salt and pepper
Salad
4 cups romaine lettuce - coarsely chopped
1/2 cup Gorgonzola cheese
1/2 cup walnuts - coarsely chopped
directions
Dressing: In a blender, process basil leaves, balsamic vinegar, and Gorgonzola until well-blended (mixture will look murky, and brown). Remove small plastic top of blender, and slowly drizzle in olive oil with blender on low.
Add salt and pepper according to taste. Set aside or refrigerate.
Salad: Dress lettuce with dressing. Divide equally among individual salad plates. Top each with equal amounts of Gorgonzola and walnuts.
added by
floridagirl
nutrition data
Nutritional data has not been calculated yet.
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