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Baby Greens with a Warm Gorgonzola Dressing

Baby Greens with a Warm Gorgonzola Dressing

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Cheri

Cheri

This was the result of an attempt to imitate a salad dressing at a restaurant. I did modify it to include bacon and I serve it warm. The dressing is also fantastic over gnocchi or tortellini.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 362 kcal
  • 18%
  • Fat:
  • 33.3 g
  • 51%
  • Carbs:
  • 11.6g
  • 4%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 634 mg
  • 25%

Based on a 2,000 calorie diet

Directions

  1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble and set aside.
  2. Combine the olive oil, red wine vinegar, white sugar, salt, garlic, and Gorgonzola cheese in a blender; blend until smooth. Pour the dressing into a small saucepan over medium-low heat and warm gently.
  3. Toss the baby greens, almonds, and crumbled bacon together in a salad bowl; drizzle dressing over salad and toss to coat. Serve immediately.
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Reviews

Fit&Healthy Mom
71

Fit&Healthy Mom

4/7/2009

This salad is absolutely delicious! I omitted the bacon, halved the sugar, added some thin slices of pears and added pecans instead of almonds.

Cheri
66

Cheri

9/26/2008

As I was reading this recipe I realized I forgot to mention that if you use it as a pasta sauce you need to omit the vinegar....for obvious reasons. I also wouldn't mix the entire batch of sauce with all of the greens but drizzle each serving with a little bit. Fresh sliced pears and/or candied pecans work very well with this salad.

MATTSBELLY
44

MATTSBELLY

3/25/2009

Sooooo GOOD! I loved this. At first when I tasted the dressing I immediately thought, too sweet. However the gorgonzola catches up quicky making it a wonderful combination of salty, tangy and sweet - PERFECT! Also, the dressing processes up nice and thick and doesn't seperate! As far as the salad part goes, I had to omit the nuts(allergy) but did add a sprinkle of green onions. Thanks for a wonderful recipe!

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