"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cranberry Gorgonzola green salad Recipe

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This recipe for Cranberry Gorgonzola green salad, by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandra Marsh

Category:
Category:

Ingredients:  
Ingredients:  
1/3 cup vegetable oil
1/4 cup seasoned rice vinegar
3/4 teaspoon Dijon mustard
1 clove garlic
1 small head Bibb lettuce torn
1 small head green leaf lettuce
1 Granny Smith or popped apple diced
1/3 cup coarsely chopped walnuts, toasted
1/3 cup dried cranberries
1/3 cup crumbled Gorgonzola cheese


Directions:
Directions:
Combine first 4 ingredients; stir with a wire whisk until blended. Set aside. Just before serving, combine Bibb lettuce and remaining 5 ingredients in a large bowl. Pour dressing over salad, tossing gently.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
I usually use 2 bags of romaine lettuce saves time!!

 

 

 

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