Apple and Gorgonzola Cheese Salad
- Yield servings
You would not necessarily think of salad as a comfort food, but when it's got Gorgonzola, declare the salad soothing!
Pairing tart fall Braeburn apples with fresh citrus flavors and earthy walnut oil, this salad may appear on your dinner table more often than you think.
- 2 whole Braeburn Apples, thinly sliced
- 2 tablespoons fresh lemon juice
- 1 whole carrot, peeled and thinly sliced
- 8 cups mixed salad greens
- 1 small red onion, thinly sliced
- 2 tablespoons fresh orange juice (for dressing)
- 2 tablespoons fresh lemon juice (for dressing)
- 1 tablespoon honey (for dressing)
- 2 teaspoons dijon mustard (for dressing)
- 1/4 cup walnut oil (for dressing)
- - salt and pepper, to taste (for dressing)
- 1/4 cup toasted walnut pieces
- 3 tablespoons crumbled gorgonzola cheese
- Coat the apple with the lemon juice and set aside. Place the carrot slivers and mixed greens on a platter. Top with the onion and set aside.
- Whisk together the orange and lemon juices, honey and mustard. Slowly add the oil in a thin stream, whisking constantly.
- Add the apples to the salad. Top with walnuts and cheese. Drizzle on the vinaigrette.
Used with permission from American Diabetes Association. Taken from the Comfort Food Cookbook by Robyn Webb, MS.