I could probably eat salads every single day of my life and not tire of them. In fact, I could probably eat salads every day of my life and never repeat a salad - I just feel like there are that many variations out there. And salads really are a perfect summer food. Served alone or alongside some grilled chicken, you have the makings of a gorgeous meal!
I stumbled across this recipe, using blue cheese, and knew that I wanted to make it but I prefer the milder gorgonzola over it's blue cheese cousin. The recipe, as written, is just a suggestion. Add more apples or less celery or change out the nuts - but whatever you do, make the dressing! I loved it. Thick and creamy and delicious. In fact, I loved it so much that I used the leftover dressing as a vegetable dip and would highly recommend trying it. Delicious!
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GORGONZOLA WALDORF SALAD
(recipe adapted from Beyond the Peel)
printable version
Salad:
2 apples, I prefer a tart variety (granny smith)
2 celery stalks, optional
4 cups mixed salad greens
1/2 cup roasted pecans
fresh ground pepper, as desired
Dressing:
1/2 cup crumbled Gorgonzola
1/2 cup sour cream
2 Tbs. lemon juice
2-4 Tbs. water
Place all the ingredients together and blend until well combined and desired consistency.
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