Tossed Greens with Warm Gorgonzola Dressing
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 slices bacon | |
| 1/3 cup olive oil | |
| 2/3 cup red wine vinegar | |
| 1/4 cup white sugar | |
| 1 teaspoon salt | |
| 1 clove garlic | Washed, peeled and minced |
| 2 ounces crumbled Gorgonzola cheese | |
| 8 cups mixed baby greens | Washed, trimmed and torn into bite size pieces |
| 3 tablespoons almonds, unsalted | Toasted and sliced |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. | |
| 2 | Drain the bacon slices on a paper towel-lined plate; crumble and set aside. | |
| 3 | 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. | |
| 4 | Toss the baby greens, almonds, and crumbled bacon together in a salad bowl; drizzle dressing over salad and toss to coat. Serve immediately. |
Posted in Green Leafy Salad Recipes, Salad with Lettuce
