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Try this Tossed Green Salad with Gorgonzola and Pear Dressing recipe, or contribute your own. "Gorgonzola" and "Salads" are two of the tags cooks chose for Tossed Green Salad with Gorgonzola and Pear Dressing.
"Good dressing (2 cans) and base recipe for a salad. Sliced strawberries, blueberries work nicely in place of fresh pear."- Zamatorie
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*packed in fruit juice 1. To prepare the dressing: In a blender or food processor, pur?e the drained pear halves with the lemon juice, vinegar, olive oil, salt and pepper until very smooth and silky. Transfer to a jar, cover and refrigerate. 2. To prepare the salad: Place the chopped walnuts in a small dry skillet. Toast over medium heat about 4 minutes, until fragrant. Remove from the pan and set aside. 3. Place the salad mix in a bowl and cover with a paper towel. Refrigerate until ready to serve. 4. Peel the tough outer skin from the bell pepper with a vegetable peeler. (You probably wont be able to get all of the peeling off, especially in the crevices of the pepper.) Stem, seed and finely sliver the pepper; put into the bowl with the salad. 5. Just before serving, core and dice the pear and add to the salad with the walnuts and Gorgonzola. Add the dressing, toss to coat and serve. Developed by CeCe Sullivan of The Seattle Times food staff. MC formatted 3/29/97 by MsRooby@sprintmail.com Recipe by: Seattle Times 3/26/97 Posted to MC-Recipe Digest V1 #546 by Rooby
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Zamatorie 1 year agoGood dressing (2 cans) and base recipe for a salad. Sliced strawberries, blueberries work nicely in place of fresh pear.
LizPerraud 1 year ago2 CANS of canned pears halves? Or 2 halves? Big difference! I didn't notice the omission until I started to prepare and then had to go back to the store to purchase another can. :( Haven't tasted it yet!