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Gorgonzola Apple and Walnut Salad Recipe
|Salad oil||5 Tablespoon|
|Soy sauce||1 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Garlic powder||1⁄8 Teaspoon|
|Walnut halves||240 Milliliter (1 Cup)|
|Walnut oil||60 Milliliter (1/4 Cup)|
|White wine vinegar||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Dijon mustard||2 Teaspoon|
|Ground white pepper||1 Dash|
|Tart green apples||2 Large|
|Green leaf lettuce head/Romaine lettuce head||1 Large, rinsed and crisped|
|Crumbled gorgonzola cheese||3 Ounce (85 Gram)|
Serving size: Complete recipe
Calories 3333 Calories from Fat 2760
% Daily Value*
Total Fat 320 g492.9%
Saturated Fat 41.8 g209.1%
Trans Fat 1.3 g
Cholesterol 75 mg
Sodium 2324.5 mg96.9%
Total Carbohydrates 90 g30.2%
Dietary Fiber 32.1 g128.3%
Sugars 38.7 g
Protein 62 g124.3%
Vitamin A 690.1% Vitamin C 303.6%
Calcium 99.5% Iron 62.8%
*Based on a 2000 Calorie diet
Add walnuts and stir to coat.
Spread nuts in a single layer.
Bake in a 250°F (120°C) oven, stirring occasionally, until crisp and browned (about 30 minutes).
Let cool on paper towels.
If made ahead, store airtight at room temperature for up to 1 week.
In a small bowl, combine remaining salad oil, walnut oil, vinegar, lemon juice, mustard, pepper, and remaining salt; blend well and set aside.
Core and thinly slice apples.
Tear lettuce into bite-size pieces.
Combine lettuce and apples in a serving bowl.
Mix dressing again and pour over salad.
Sprinkle with walnuts and cheese.