Gorgonzola Pear Salad Recipe

4 1
Gorgonzola Pear Salad Recipe
Gorgonzola Pear Salad Recipe photo by Taste of Home
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Gorgonzola Pear Salad Recipe

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4 1
Publisher Photo
This quick, easy recipe really showcases pears. When I have leftover cooked chicken, I often add it to the recipe to make a main dish salad.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/3 cup white wine vinegar
  • 1 can (15 ounces) pear halves, drained
  • 1/2 teaspoon salt
  • 1/3 cup olive oil
  • 6 cups torn mixed salad greens
  • 2 medium pears, chopped
  • 1 medium tomato, seeded and finely chopped
  • 3/4 cup chopped walnuts
  • 1/4 cup crumbled Gorgonzola cheese
  • Coarsely ground pepper, optional

Directions

For dressing, in a blender, combine the vinegar, pear halves and salt; cover and process until smooth. While processing, gradually add oil in a steady stream.
In a salad bowl, combine the greens, chopped pears, tomato, walnuts and cheese. Drizzle with desired amount of dressing; toss to coat. Serve with pepper if desired. Refrigerate any leftover dressing. Yield: 6 servings (1-1/4 cups dressing).
Originally published as Gorgonzola Pear Salad in Country December/January 2008, p49

  • 1/3 cup white wine vinegar
  • 1 can (15 ounces) pear halves, drained
  • 1/2 teaspoon salt
  • 1/3 cup olive oil
  • 6 cups torn mixed salad greens
  • 2 medium pears, chopped
  • 1 medium tomato, seeded and finely chopped
  • 3/4 cup chopped walnuts
  • 1/4 cup crumbled Gorgonzola cheese
  • Coarsely ground pepper, optional
  1. For dressing, in a blender, combine the vinegar, pear halves and salt; cover and process until smooth. While processing, gradually add oil in a steady stream.
  2. In a salad bowl, combine the greens, chopped pears, tomato, walnuts and cheese. Drizzle with desired amount of dressing; toss to coat. Serve with pepper if desired. Refrigerate any leftover dressing. Yield: 6 servings (1-1/4 cups dressing).
Originally published as Gorgonzola Pear Salad in Country December/January 2008, p49

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