Best Romaine Apple And Gorgonzola Salad Recipes

APPLE AND GORGONZOLA SALAD

Apple and Gorgonzola Salad image

This dressing is one my Grandmother used to make. I added the Gorgonzola. I mistakenly marinated the apples in the dressing for a few hours one day and it tasted so good, I do it every time now.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 7

Ingredients

1/2 cup heavy whipping cream
1/4 cup red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium red apple, thinly sliced
1/2 cup crumbled Gorgonzola cheese
2 cups torn curly endive

Steps:

In a small bowl, whisk the cream, vinegar, salt and pepper. Stir in the apple and cheese. Cover and refrigerate for at least 1 hour., Divide endive between two plates; top with apple mixture.

Nutrition Facts : Calories 358 calories, Fat 30g fat (20g saturated fat), Cholesterol 107mg cholesterol, Sodium 709mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 4g fiber), Protein 8g protein.

ROMAINE SALAD WITH APPLES AND CRANBERRIES

Romaine Salad with Apples and Cranberries image

Crunchy apple and chewy dried cranberries bring a bit of sweetness to an ordinary green salad.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 15m

Yield 6

Number Of Ingredients 5

Ingredients

5 cups torn romaine lettuce
1 medium unpeeled apple, diced (1 cup)
1/2 cup sweetened dried cranberries
1/4 cup chopped green onions (4 medium)
1/3 cup refrigerated poppy seed dressing

Steps:

In large serving bowl, place lettuce, apple, cranberries and green onions.
Pour dressing over salad; toss to coat.

Nutrition Facts : Calories 120, Carbohydrate 17 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 2 g, Protein 0 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 15 g, TransFat 0 g

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.

ROMAINE, APPLE, AND GORGONZOLA SALAD

Romaine, Apple, and Gorgonzola Salad image

The combination of these ingredients make for a very unusual flavor. A nice change from the usual salads.

Provided by Luby Luby Luby

Categories Apple

Time 15m

Yield 2 serving(s)

Number Of Ingredients 15

Ingredients

1 1/4 teaspoons sugar
2 tablespoons white wine vinegar
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
2 tablespoons extra virgin olive oil
1 small shallot, minced
1/2 teaspoon dried tarragon
1/8 teaspoon salt
fresh ground black pepper
1/2 head romaine lettuce, rinsed, dried and torn into bite size pieces
2 tablespoons butter
1 cup coarsely chopped walnuts
1/2 teaspoon sugar
1 granny smith apple, peeled, cored and chopped
1/2 cup crumbled gorgonzola

Steps:

For Vinaigrette: Whisk together all ingredients except oil.
Add olive oil in a stream and whisk until emulsified then set aside.
In small saucepan melt butter over medium heat.
Add sugar and walnuts and saute until golden brown, about 5 minutes.
In large bowl mix Romaine lettuce, apples and cheese.
Add walnut butter mixture to lettuce.
Pour Dijon vinaigrette over lettuce, mixing well.

HEARTS OF ROMAINE SALAD WITH APPLE, RED ONION, AND CIDER VINAIGRETTE

Hearts of Romaine Salad with Apple, Red Onion, and Cider Vinaigrette image

Categories Salad Onion No-Cook Apple Fall Lettuce Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 12

Ingredients

1 1/4 cups vegetable oil
1/3 cup apple cider vinegar
3 tablespoons frozen apple juice concentrate, thawed
2 tablespoons minced red onion
1 3/4 teaspoons salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
1 cup thinly sliced red onion
2 Gala apples, peeled, cored, cut into 1/4-inch dice (about 1 pound)
5 hearts of romaine lettuce, halved lengthwise
3/4 cup pecans, toasted, coarsely chopped

Steps:

Whisk first 8 ingredients in small bowl for dressing. (Can be made 1 day ahead. Refrigerate. Rewhisk before using.)
Place sliced onion in medium bowl. Cover with cold water; let stand 30 minutes. Drain well. Place 1/3 cup dressing in another medium bowl. Add apples; toss to coat.
Trim off tips of romaine halves, leaving 5-inch lengths. Cut each romaine half lengthwise into 3 wedges. Fan wedges on large platter. Top with red onion slices. Drizzle salad with dressing, then sprinkle with apples and pecans.

ROMAINE AND GORGONZOLA SALAD WITH ROASTED GARLIC DRESSING AND SPICED PECANS

Romaine and Gorgonzola Salad with Roasted Garlic Dressing and Spiced Pecans image

Categories Salad Garlic Appetizer Dinner Lunch Blue Cheese Pecan Fall Lettuce Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

6 tablespoons olive oil
10 large garlic cloves, unpeeled
2 tablespoons honey
2 tablespoons apple cider vinegar
2 tablespoons apple cider
1 tablespoon Dijon mustard
8 cups bite-size pieces romaine lettuce (1 large head)
1 cup crumbled Gorgonzola cheese
Spiced Pecans

Steps:

Preheat oven to 350°F. Toss oil with garlic in small baking dish. Cover dish tightly with foil. Bake until garlic is golden and tender, about 45 minutes. Cool. Squeeze garlic from skins. Reserve oil.
Transfer roasted garlic to processor. Add honey, vinegar, cider and mustard and blend well. With processor running, slowly add reserved garlic oil. Season dressing to taste with salt and pepper.
Toss lettuce with 1/2 cup Gorgonzola cheese and enough dressing to coat. Sprinkle with remaining 1/2 cup cheese and Spiced Pecans 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.