Baby Greens With A Warm Gorgonzola Dressing Recipes

GREENS WITH GORGONZOLA DRESSING

Steps:

• Combine all the ingredients except the greens in a blender or a food processor. Pulse a few times to combine, then blend until smooth.
• Place the greens in a salad bowl and pour the dressing over the greens. Toss to coat and serve immediately.

BABY GREENS WITH PEARS, GORGONZOLA AND PECANS

Steps:

• Place all the dressing ingredients in a small container with a tight fitting lid and shake vigorously to blend.
• Add salt and pepper to taste.
• If not serving immediately, place the dressing in refrigerator. Before serving, allow the dressing to sit at room temperature for 30 minutes.
• Layer chilled salad plates with the baby greens and top with thinly sliced pears.
• Sprinkle with toasted pecans and cheese, drizzle with dressing as desired.
• Enjoy!

BABY GREENS AND GRAPES WITH GORGONZOLA VINAIGRETTE

Steps:

• Pecans: Spray cookie sheet with "Pam" In frying pan, combine first set of ingredients except for pecans.
• Bring to boil over medium high heat.
• Stir until sugar is dissolved, about 2 minutes. Mixture will be bubbly and foamy looking, and very hot.
• Add pecans and stir while cooking fo 1-1/2 minutes.
• Spoon pecans onto cookie sheet and spread out to separate; let cool.
• Dressing: In a blender, combine ingredients.
• To Serve: Combine salad greens with just enough dressing to coat (may have leftovers).
• Divide onto plates and top with pecans.

BABY GREENS WITH GRAPES, PECANS AND GORGONZOLA

Steps:

• Butter a metal cookie sheet and set aside. In non-stick frypan, combine first set of ingredients. Bring to boil over medium-high heat. Stir until sugar is dissolved, about 2 minutes. Mixture will be bubbly and foamy looking (BE CAREFUL THIS IS EXTREMELY HOT!) Add pecan halves and stir while cooking for one and 1/2 minutes. Remove pecans to cookie sheet and spread to separate. Let cool thoroughly. Whisk together dressing ingredients until combined. To assemble salad, toss greens with grapes, nuts and vinaigrette.
• Nuts can be done in advance, keep stored in airtight container. Dressing can be made in advance and stored refrigerated.
• Nutritional Stats: Calories 458; Protein 6.5g; Carbohydrate 23g; Fat 40g; Calories from Fat 75%; Saturated Fat 9g; Cholesterol 31mg; Fiber 2.6g; Sodium 592mg

BABY GREENS WITH MAPLE DIJON DRESSING

Steps:

• Place ingredients in bowl starting with the first thought to the last.
• Blend together all dressing ingredients. Add a teaspoon more of vinegar or mustard if you like a sharper taste. The dressing gets better overnight and keeps for 4 to 5 days. Top salad with Maple Dijon dressing.

FIELD SALAD

Steps:

• In a large bowl, combine salad greens, walnuts, cheese, and apples. Toss with raspberry vinaigrette, and serve.