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Tossed Green Salad With Gorgonzola & Pear Dressing Recipe | |
Salad | |
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Ingredients:
Tossed Green Salad With Gorgonzola And Pear Dressing Yield: 6 Servings Ingredients -----------------------------DRESSING---------------------------------- 2 canned pear halves, drained* 3 tb lemon juice 1 tb white wine vinegar 2 tb light olive oil 1/4 ts salt 15 grinds black pepper -------------------------------SALAD----------------------------------- 1/4 c walnuts, finely chopped 1 10-oz pkg salad mix 1 sm red bell pepper 1 ripe bosc pear 1/2 c gorgonzola cheese, finely crumbled Instructions *packed in fruit juice
Directions:
1. To prepare the dressing: In a blender or food processor, pur,e thedrained pear halves with the lemon juice, vinegar, olive oil, salt and pepper until very smooth and silky. Transfer to a jar, cover and refrigerate. 2. To prepare the salad: Place the chopped walnuts in a small dry skillet. Toast over medium heat about 4 minutes, until fragrant. Remove from the pan and set aside. 3. Place the salad mix in a bowl and cover with a paper towel. Refrigerate until ready to serve. 4. Peel the tough outer skin from the bell pepper with a vegetable peeler. (You probably won't be able to get all of the peeling off, especially in the crevices of the pepper.) Stem, seed and finely sliver the pepper; put into the bowl with the salad. 5. Just before serving, core and dice the pear and add to the salad with the walnuts and Gorgonzola. Add the dressing, toss to coat and serve. Developed by CeCe Sullivan of The Seattle Times food staff. | |