Betty Crocker

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Recipe

Apple-Gorgonzola Salad with Red Wine Vinaigrette

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Apple-Gorgonzola Salad with Red Wine Vinaigrette

20 minutes and two steps is all it takes to toss together a lovely salad.

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PREP TIME 20 Min
TOTAL TIME 20 Min
SERVINGS 6

Vinaigrette

1/3: cup olive or vegetable oil

1/4: cup red wine vinegar

2: tablespoons sugar

1: teaspoon Dijon mustard

1: clove garlic, finely chopped

Salad

1: bag (10 oz) mixed baby greens or Italian-blend salad greens

1: medium red or green apple, chopped (1 cup)

1/2: cup crumbled Gorgonzola or blue cheese (2 oz)

1/3: cup chopped walnuts, toasted

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1 In small bowl, beat vinaigrette ingredients with wire whisk until smooth.
2 In large bowl, toss salad ingredients with vinaigrette just before serving.

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Expert Tips

To toast nuts, heat oven to 350°F. Spread nuts in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.

The vinaigrette can be made up to 2 days ahead of time. Cover tightly and refrigerate until serving time.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

Nutrition Information:

1 Serving (1 Serving)

Calories 230

(Calories from Fat 170),

Total Fat 19g

(Saturated Fat 4g,
Trans Fat 0g),

Cholesterol 5mg;
Sodium 170mg;
Total Carbohydrate 10g

(Dietary Fiber 2g,
Sugars 8g),

Protein 4g;

Percent Daily Value*:

Exchanges:

0 Starch;
0 Fruit;
1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
1/2 High-Fat Meat;
3 Fat;

Carbohydrate Choices:

1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

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