gorgonzola salad with lemon vinaigrette

(1 rating)
Recipe by
Eddie Szczerba
Ossining, NY

Love this salad as a side or main course with julienned grilled marinated chicken breast or Cajun grilled jumbo shrimp! You can also not add any meat or seafood,use grilled assorted vegetable as a topping or tofu for the vegetarian in your family!

(1 rating)
yield 1 - 100
prep time 1 Hr
cook time 1 Hr

Ingredients For gorgonzola salad with lemon vinaigrette

  • 1 bunch
    red lettuce, leaves
  • 1 lg
    tomato
  • 1/2 lg
    seedless cucumber
  • 1 md
    red bell pepper
  • 1 md
    carrot, shredded
  • 1/2 md
    red onion sliced thin
  • 1/2 c
    grated gorgonzola cheese
  • 1 sm
    lemon juice, fresh
  • 1 sm
    lemon zest, grated
  • 1/2 c
    olive oil, extra virgin
  • 1 pinch
    salt and pepper
  • 2 c
    sliced grilled chicken or jumbo shrimps
  • 1 c
    croutons, garlic

How To Make gorgonzola salad with lemon vinaigrette

  • 1
    Rinse and wash all of the salad items in cold water,shake dry. Grill the topping of your choice,you can use either the shrimp or the chicken.I marinate mine in good olive oil,lightly,salt,pepper and granulated garlic with some chopped flat leaf parsley before grilling.You can prep this as early as you like,even the night before.
  • 2
    Assemble the salad by cutting the vegetables into bite size pieces,I like to chop them small but not too small.Whisk together the olive oil lemon juice and zest,s&p.toss everything together including the cheese,refrigerate and serve with dinner or as a main course with warm Italian or Garlic bread! Enjoy!
  • 3
    Note: the chicken I use are boneless breast meat cutlets.The shrimp size I use are U-40's or otherwise known as 40 to the pound or less.

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