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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 395.5
  • Total Fat: 37.0 g
  • Cholesterol: 14.2 mg
  • Sodium: 518.9 mg
  • Total Carbs: 11.4 g
  • Dietary Fiber: 3.4 g
  • Protein: 8.6 g

View full nutritional breakdown of Gorgonzola, Apple and Gingered Walnut Salad calories by ingredient
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Gorgonzola, Apple and Gingered Walnut Salad

Submitted by: COLLINSLG

Introduction

This makes about 3 quarts of salad, so serving sizes can vary widely. I've used 6 so that it's easier to do a main dish or a side. It's beautiful enough for guests and the flavor is the best for those who like a strong blue flavor. You can save time by not making the gingered walnuts, just using halves. This makes about 3 quarts of salad, so serving sizes can vary widely. I've used 6 so that it's easier to do a main dish or a side. It's beautiful enough for guests and the flavor is the best for those who like a strong blue flavor. You can save time by not making the gingered walnuts, just using halves.
Number of Servings: 6

Ingredients

    10 oz salad greens (we use spinach)
    2 thinly sliced Granny Smith Apples
    1 tsp lemon juice
    4 oz crumbled gorgonzola or other blue cheese
    1 cup walnuts
    1 tsp light soy sauce
    1/4 tsp ground ginger
    1/4 tsp salt
    1/8 tsp garlic powder
    1/2 cup + 1 Tablespoon Salad Oil
    2 Tbls white wine vinegar
    2 Tbls lemon juice
    1/8 tsp salt
    Dash freshly ground black pepper


Directions

Gingered Walnuts:
Pour 1 Tablespoon salad oil into an 8 inch square baking pan. Place pan in oven, preheat to 250 degrees. When oven is hot, remove pan and stir in 1 teaspoon soy sauce, 1/4 teaspoon each the ground ginger and salt and 1/8 teaspoon garlic powder. Add 1 cup walnut halves, stirring to coat with oil mixture. Spread nuts in a single layer. Bake stirring occasionally, until nuts are crisp and browned(about 309 minutes). Let cool on paper towels. If made ahead, store nuts in an airtight contained at room temperature for up to 1 week. Makes about 1 cup.

Vinaigrette:
In a medium bowl, combine oil, vinegar, lemon juice, mustard, salt and pepper; mix until well blended. Set aside.

Salad:
Core and thinly slice the apples. Toss with lemon juice to keep them from browning. Tear salad greens into bite-sized pieces. In a salad bowl, combine lettuce and apples. Mix dressing again'; pour over salad and mix lightly until well coated. Sprinkle saqlad with walnuts and cheese. Serve immediately Makes 6-10 servings
IF YOU PLAN TO KEEP LEFTOVERS, keep the dressing "on the side" or greens will become wilted in fridge). Also great with bacon pieces or grilled chicken, but that's a different recipe.

Number of Servings: 6

Recipe submitted by SparkPeople user COLLINSLG.






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