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Gorgonzola and Toasted Walnut Salad

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  • Prep 25 min
  • Total 25 min
  • Servings 6
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Entertaining? Make a salad that's been restaurant inspired. It's fast, easy and delicious.
Updated Jun 3, 2013
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Ingredients

Dressing

  • 2/3 cup coarsely chopped walnuts
  • 1/3 cup olive oil
  • 2 tablespoons lemon juice
  • 1 clove garlic
  • 1/8 teaspoon salt
  • Dash of pepper

Salad

  • 8 cups ready-to-eat salad greens (any variety)
  • 1/2 cup crumbled Gorgonzola or Roquefort cheese (2 oz)
  • 1/2 cup 1/2-inch pieces fresh chives

Steps

  • 1
    To toast walnuts, cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until fragrant and golden brown. Remove walnuts from skillets and spread on plate to cool slightly.
  • 2
    In blender or food processor, place 1/3 cup toasted walnuts and remaining dressing ingredients. Cover and blend on high speed about 1 minute or until smooth.
  • 3
    In large bowl, toss remaining 1/3 cup toasted walnuts and salad ingredients. Pour dressing over salad mixture; toss gently until salad is evenly coated.

Tips from the Betty Crocker Kitchens

  • tip 1
    To get more life out of your own lettuce, wrap separated leaves in paper towels and place in a plastic bag. Then squeeze as much air as possible from the bag before refrigerating.

Nutrition

250 Calories, 23g Total Fat, 5g Protein, 5g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Calories from Fat
210
Total Fat
23g
36%
Saturated Fat
4g
21%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
240mg
10%
Potassium
320mg
9%
Total Carbohydrate
5g
2%
Dietary Fiber
3g
10%
Sugars
2g
Protein
5g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
30%
30%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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