Ingredients with Measurements:
- 6 cups mixed greens
- 1/2 cup chopped walnuts
- 1/2 cup crumbled gorgonzola cheese
- 1/4 cup dried cranberries
- 1/4 cup balsamic vinaigrette dressing
Special equipment needed: None
Step-by-step instructions:
1. Rinse and dry the mixed greens.
2. Toast the chopped walnuts in a dry skillet over medium heat for 3-5 minutes, or until fragrant and lightly browned. Set aside to cool.
3. In a large bowl, combine the mixed greens, toasted walnuts, crumbled gorgonzola cheese, and dried cranberries.
4. Drizzle the balsamic vinaigrette dressing over the salad and toss to coat evenly.
5. Serve immediately.
10 minutes
Temperature: Room temperature
Serving size: 4
Nutritional information:
- Calories: 250
- Total fat: 20g
- Saturated fat: 5g
- Cholesterol: 15mg
- Sodium: 350mg
- Total carbohydrates: 14g
- Dietary fiber: 3g
- Sugars: 8g
- Protein: 7g
Substitutions for ingredients:
- Mixed greens: arugula, spinach, or kale
- Walnuts: pecans or almonds
- Gorgonzola cheese: blue cheese or feta cheese
- Dried cranberries: raisins or chopped dates
- Balsamic vinaigrette dressing: honey mustard dressing or raspberry vinaigrette dressing
Variations:
- Add sliced apples or pears for a sweet and crunchy addition.
- Top with grilled chicken or shrimp for a protein boost.
- Substitute the balsamic vinaigrette dressing with a homemade dressing, such as lemon vinaigrette or honey balsamic dressing.
Tips and tricks:
- Toasting the walnuts brings out their nutty flavor and adds a nice crunch to the salad.
- Crumble the gorgonzola cheese into small pieces for even distribution throughout the salad.
- Use a light hand when dressing the salad to avoid making it too soggy.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional walnuts and dried cranberries for a pop of color.
Garnishes:
- Additional walnuts and dried cranberries
Pairings:
- This salad pairs well with a light white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Grilled chicken or shrimp skewers
- Garlic bread or crostini
Troubleshooting advice:
- If the salad is too dry, add more dressing to taste.
- If the salad is too soggy, drain any excess dressing and add more greens.
Food safety advice:
- Wash your hands and all produce before preparing the salad.
- Store any leftovers in the refrigerator and discard after 2 days.
Food history:
- Gorgonzola cheese originated in Italy and is named after the town of Gorgonzola.
- Walnuts have been cultivated for thousands of years and were a popular food in ancient Rome.
Flavor profiles:
- The salad has a balance of sweet and savory flavors, with the nutty walnuts and tangy gorgonzola cheese complementing the mixed greens and dried cranberries.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish for dinner.
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Region: Italian