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Apple-Gorgonzola Salad with Red Wine Vinaigrette

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Apple-Gorgonzola Salad with Red Wine Vinaigrette
  • Prep 20 min
  • Total 20 min
  • Servings 6
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20 minutes and two steps is all it takes to toss together a lovely salad.
Updated Jan 5, 2010

Ingredients

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

Steps

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

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    The vinaigrette can be made up to 2 days ahead of time. Cover tightly and refrigerate until serving time.

Nutrition

230 Calories, 19g Total Fat, 4g Protein, 10g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
170mg
7%
Potassium
220mg
6%
Total Carbohydrate
10g
3%
Dietary Fiber
2g
8%
Sugars
8g
Protein
4g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
15%
15%
Calcium
8%
8%
Iron
6%
6%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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