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Gorgonzola and Toasted Walnut Salad

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

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.

  • 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 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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