Apple, Onion, Gorgonzola, and Pecan Salad with Raspberry-Pecan Vinegarette Dressing
While on a trip to Oregon a few years ago, we had lunch at Red Lobster in Coeur 'd Alene, Idaho. They served a salad with apples, red onions, cranberries, blue cheese crumbles, and candied walnuts with a raspberry vinegarette. It was FANTASTIC! We don't get to Coeur d' Alene too ofte nand I wanted to make this salad at home. I made the following changes: red onions to sweet onions; blue cheese crumbles to gorgonzola cheese; and candied walnuts to regular pecans. I've served this at get-togethers and people have really liked it. Hope you do too!
2 bags of Fresh Express Fancy Greens or 1 Organic Spring Mix 11 ounce clamshell (from Costco)
2 apples (I use Braeburn), diced
1 medium sweet onion, diced
1 cup gorgonzola cheese, break into pieces
1 cup pecans, roughly chopped
In large salad bowl mix all the ingredients together. Season with salt and pepper, as desired.
1 bottle Paul Newman's Raspberry & Walnut Dressing
2 tablespoons 2% milk
3 tablespoons Splenda or sugar
1/2 cup finely chopped pecans
Empty salad dressing into a medium sized bowl. Add milk, Splenda or sugar and pecans. Stir several times with whisk. Pour over salad. Pour the remaining dressing back into the bottle and keep in refrigerator.