Gorgonzolaandtoastedwalnutsalad Recipes

GORGONZOLA AND TOASTED WALNUT SALAD

Steps:

• To toast walnuts, cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until fragrant and golden brown. Remove walnuts from skillets and spread on plate to cool slightly.
• In blender or food processor, place 1/3 cup toasted walnuts and remaining dressing ingredients. Cover and blend on high speed about 1 minute or until smooth.
• In large bowl, toss remaining 1/3 cup toasted walnuts and salad ingredients. Pour dressing over salad mixture; toss gently until salad is evenly coated.

GORGONZOLA AND TOASTED WALNUT SALAD

Steps:

• In a large bowl, combine lettuce with cheese and walnuts.
• Combine and whisk together dressing ingredients.
• Toss salad with enough dressing to coat but avoid over-dressing.
• Serve.

TOASTED WALNUT SALAD WITH MANDARIN ORANGES AND GORGONZOLA CHEESE

Steps:

• Melt butter in a sauce pan.
• Stir in walnut pieces and coat with butter.
• Stir for 4 minutes and remove from pan and set aside.
• Allow to cool to room temperature.
• Toss greens, mandarin orange segments and crumbled cheese.
• Toss with toasted walnuts and serve with raspberry vinaigrette salad dressing.

GORGONZOLA AND TOASTED WALNUT SPREAD

Steps:

• Reserve 1 tablespoon of the Gorgonzola and 1 tablespoon of the walnuts for garnish.
• In food processor, place the rest of the ingredients except the parsley.
• Cover and process just until blended.
• *If you don't have a food processor, you can mix with an electric mixer on medium speed in a glass bowl.
• Stir remaining walnuts into cheese mixture.
• Spoon into shallow serving bowl.
• Sprinkle with reserved Gorgonzola, walnuts, and the parsley.

GORGONZOLA AND TOASTED WALNUT SALAD

Steps:

• 1. Make Toasted Walnut Dressing.2. Toss dressing and remaining ingredients.Toasted Walnut Dressing1/3 cup olive or vegetable oil1/3 cup coarsely chopped walnuts, toasted2 tablespoons lemon juice1 clove garlic1/8 teaspoon saltDash of pepperPlace all ingredients in blender or food processor. Cover and blend on high speed about 1 minute or until smooth.NUTRITION FACTS: 1 Serving: Calories 250 (Calories from Fat 215) Fat 24g (Saturated 4g) Cholesterol 5mg Sodium 210mg Carbohydrate 5g (Dietary Fiber 2g) Protein 5g % DAILY VALUE: Vitamin A 10% Vitamin C 16% Calcium 8% Iron 4% DIET EXCHANGES: 1 Vegetable 5 FatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MISSY'S CANDIED WALNUT GORGONZOLA SALAD

Steps:

• Place walnuts and sugar in a skillet over medium heat, stirring constantly until the sugar dissolves into a light brown liquid and coats the walnuts. Remove walnuts from skillet, and spread them out on a sheet of aluminum foil to cool.
• Place in a large salad bowl the mixed greens, cranberries, cheese, vinaigrette, vinegar, and olive oil. Toss gently; add candied walnuts, and toss again.

CANDIED WALNUT GORGONZOLA SALAD

Steps:

• Place walnuts and sugar in a skillet over medium heat, stirring constantly until the sugar dissolves into a light brown liquid and coats the walnuts Remove walnuts from skillet, and spread them out on a sheet of aluminum foil to cool.
• Place in a large salad bowl the mixed greens, cranberries, cheese, vinaigrette.
• Toss gently; add candied walnuts, and toss again.

RISOTTO WITH GORGONZOLA AND TOASTED WALNUTS

Steps:

• Bring broth to a simmer in sauce pan.
• Heat butter in large heavy skillet over low heat.
• Add onions and saute until tender.
• Add rice and saute for 1 minute.
• Add white wine and stir until absorbed.
• Begin to add broth 1 cup at a time stirring occasionally with a wooden spoon.
• Wait until each broth addition is absorbed before adding the next.
• When all the broth has been added and absorbed, add the cheeses and the walnuts and stir gently until cheese starts to melt.
• Salt and pepper to taste.
• Serve immediately.

GORGONZOLA CHEESE, WALNUT, AND ROMAINE SALAD

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.