Best Red Oak Leaf Lettuce With Apples Walnuts Gorgonzola Dressing Recipes

APPLE AND WALNUT SALAD

Apple and Walnut Salad image

This apple walnut salad delivers sweet and tangy flavor to simple salad greens with a quick apple cider vinaigrette, cranberries and Gorgonzola cheese. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 12 servings (1 cup each).

Number Of Ingredients 15

Ingredients

5 cups torn romaine
5 cups torn red leaf lettuce
1 large red apple, chopped
1 large green apple, chopped
1 cup (4 ounces) crumbled Gorgonzola cheese
1/2 cup chopped walnuts, toasted
1/3 cup thinly sliced red onion
1/3 cup dried cranberries
CIDER VINAIGRETTE:
3/4 cup apple cider or juice
3 tablespoons cider vinegar
2 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup walnut oil or canola oil

Steps:

In a salad bowl, combine the first eight ingredients., In a small bowl, whisk the cider, vinegar, honey, salt and pepper; gradually whisk in oil. Drizzle over salad; toss to coat. Serve immediately.

Nutrition Facts : Calories 155 calories, Fat 10g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 187mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 4g protein.

APPLE-GORGONZOLA SALAD WITH RED WINE VINAIGRETTE

Apple-Gorgonzola Salad with Red Wine Vinaigrette image

20 minutes and two steps is all it takes to toss together a lovely salad.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 6

Number Of Ingredients 9

Ingredients

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
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:

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

Nutrition Facts : Calories 230, Carbohydrate 10 g, Cholesterol 5 mg, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 8 g, TransFat 0 g

APPLE, BLUE CHEESE AND WALNUT SALAD

Apple, Blue Cheese and Walnut Salad image

Serve your family with this apple salad that's made with lettuce, spinach and nuts - a wonderful side dish.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 25m

Yield 10

Number Of Ingredients 12

Ingredients

1/2 cup vegetable oil
6 tablespoons sugar
2 tablespoons white wine vinegar
1 tablespoon finely chopped red onion
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 to 1/2 teaspoon celery seed
1 large bunch romaine lettuce, torn into bite-size pieces (about 10 cups)
1 bag (6 oz) fresh baby spinach leaves
1 cup crumbled blue or Gorgonzola cheese (4 oz)
1 cup walnut halves, toasted
2 red apples, cut into bite-size pieces

Steps:

In medium bowl, mix all dressing ingredients with wire whisk until sugar is dissolved (dressing will be thick). Set aside.
In very large bowl, mix salad ingredients. Pour dressing over salad; toss to coat. Serve immediately.

Nutrition Facts : Calories 263, Carbohydrate 16 1/2 g, Fat 3 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 294 mg

ENDIVE SALAD WITH APPLES, WALNUTS AND GORGONZOLA

Endive Salad with Apples, Walnuts and Gorgonzola image

Categories Salad Cheese Fruit Leafy Green Nut Side Lunch Blue Cheese Apple Walnut Winter Endive Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Serves 6

Number Of Ingredients 9

Ingredients

1/2 cup olive oil
1/4 cup walnut oil
1/4 cup Sherry wine vinegar
1 large shallot, minced
5 heads Belgian endive, halved lengthwise, cut into matchstick-size strips
4 cups lightly packed arugula (about 6 large bunches)
2 medium-size Red Delicious apples, cored, quartered, thinly sliced
1 cup coarsely chopped walnuts
1 cup crumbled Gorgonzola cheese (about 4 1/2 ounces)

Steps:

Whisk both oils, vinegar and shallot in small bowl to blend. Season to taste with salt and pepper.
Combine endive, arugula, apples, walnuts and Gorgonzola in large bowl. Add dressing and toss to coat. Divide among 6 plates and serve.

GORGONZOLA CHEESE, WALNUT, AND ROMAINE SALAD

Gorgonzola Cheese, Walnut, and Romaine Salad image

This is my husband's favorite salad! It is very elegant - perfect for a dinner party or even a candlelight dinner for two! I recommend using only half of the salad dresssing, and saving the rest for later.

Provided by Helping Hands

Categories Free Of...

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 head romaine lettuce or 1 -2 package pre-washed pre-torn romaine lettuce
1/2 cup walnut pieces
5 tablespoons olive oil
3 teaspoons Dijon mustard
4 tablespoons balsamic vinegar
1 (4 ounce) box crumbled gorgonzola
salt and pepper

Steps:

Heat oven to 350 and toast the walnut pieces (on baking sheet) for a few minutes.
Pour lettuce into bowl.
Salt and pepper to taste.
Whisk together olive oil, vinegar, and mustard in small bowl.
Add cheese and toasted walnut pieces to lettuce.
Pour salad dressing over salad and toss well.

RED OAK LEAF LETTUCE WITH APPLES, WALNUTS & GORGONZOLA DRESSING RECIPE

Red Oak Leaf Lettuce with Apples, Walnuts & Gorgonzola Dressing Recipe image

Provided by á-2421

Number Of Ingredients 13

Ingredients

Gorgonzola Vinaigrette Dressing:
2 heads Red Oak Leaf Lettuce
2 Granny Smith Apples
1 cup walnut halves
2 cups crumbles Gorgonzola cheese
Juice of one lemon
Salt and pepper to taste
1 T Dijon mustard
¼ cup apple cider vinegar
½ tsp chopped fresh thyme
¼ cup mayonnaise
¾ cup olive oil
1 cup crumbled Gorgonzola cheese

Steps:

Toast the walnuts in a 325 oven for 5-7 minutes. Allow them to cool and then lightly chop. Cut or tear the leaves from the stem of the lettuce and wash and dry. Place lettuce in a medium size bowl. Peel and quarter and core apples. Cut apple quarters into cubes, toss with lemon juice to prevent them from turning brown, then add them to salad. Add the crumbled cheese, toasted walnuts and dressing and toss lightly to coat lettuce. Season to taste with salt and pepper. Dressing: Combine mustard, vinegar, thyme and mayonnaise in a bowl and whisk together. Whisk the olive oil in slowly. Stir in crumbled Gorgonzola and season with salt and pepper to taste.