Apple Gorgonzola Spinach Salad with Pear Vinaigrette

Apple Gorgonzola Salad is a simple salad inspired by the restaurant Buca di Beppo however I substitute spinach for romaine lettuce and the type of vinaigrette used. It is a wonderfully sweet and savory salad to enjoy!

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Apple Gorgonzola Spinach Salad with Pear Vinaigrette
Prep Time 15 Minutes
Servings
People
Ingredients
Salad
Pear Vinegrette
Prep Time 15 Minutes
Servings
People
Ingredients
Salad
Pear Vinegrette
Instructions
Salad
  1. Remove core, slice and chop apple. Wash the spinach if not pre-washed and crumble cheese if needed.
  2. Once everything is ready, mix vinaigrette into lettuce.
  3. Add chopped apples, 3/4 of the walnuts and 3/4 of the Gorgonzola cheese. Toss well. Plate and garnish with remaining walnuts, cranberries, apples and cheese. Serve immediately.
  4. Serve immediately.
Pear Vinegrette
  1. Blend the pear, white wine, garlic, Dijon mustard, white balsamic vinegar, black pepper, and sea salt in a blender until well combined then add the olive oil into the mixture while continuing to blend until the salad dressing is thick and creamy.
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Crispy Apple & Kohlrabi Salad

Kohlrabi Salad what??? Kohlrabi looks alien-like and most people have never heard of it. If you would ask my what I think it tastes like I would say to a cabbage crossed with a turnip yet crunchy like a water chestnut. Are you interested now? If so read on for my Crispy Apple & Kohlrabi Salad with a light Grapefruit and tarragon dressing.

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Crispy Apple & Kohlrabi Salad
This light and simple kohlrabi salad features Autumn Glory Apples, pink grapefruit, tarragon and olive oil! It’s a delicious and winter side salad that you and your guests will love!
Prep Time 10 minues
Passive Time 2 Hours
Servings
Small Side Servings
Ingredients
Prep Time 10 minues
Passive Time 2 Hours
Servings
Small Side Servings
Ingredients
Instructions
  1. In a large serving bowl, combine the kohlrabi and apple pieces. Add the cheese, if using, and the tarragon leaves and sunflower seeds.
  2. Drizzle the olive oil and grapefruit juice and then sprinkle lightly with salt and black pepper.
  3. Garnish with additional tarragon and the sunflower seeds.
Recipe Notes

Recipe adapted from Cookie and Kate.

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Chopped Caprese Salad

Chopped Caprese Salad is the perfect snack, quick lunch, or side dish this Summer! Chopped cherry tomatoes, chopped heirloom tomatoes, fresh mozzarella cheese, basil, and balsamic reduction.

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Chopped Caprese Salad
Prep Time 10 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Servings
people
Ingredients
Recipe Notes

Toss all of the ingredients in a large bowl.

Keep refrigerated until ready to serve. Enjoy!

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Corn, Avocado, and Tomato Salad

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Corn, Avocado, and Tomato Salad
This Corn, Avocado, and Tomato Salad is a fresh and light summer side dish.
Prep Time 20 minutes
Passive Time 2 hours
Servings
people
Ingredients
Prep Time 20 minutes
Passive Time 2 hours
Servings
people
Ingredients
Instructions
  1. Combine the corn, avocado, tomatoes and remaining ingredients in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix. Chill salad for an hour or two to let flavors blend.
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Crispy Bacon Pasta Salad

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Crispy Bacon & Grilled Corn Pasta Salad
This is the best summer salad ever!!! And...it has BACON!!!
Prep Time 10 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Recipe Notes

Heat a large skillet over medium-low heat and add the chopped bacon. Cook until crispy and all the fat is rendered, then remove the bacon with a slotted spoon and place it on a paper towel to drain any excess grease.

DO NOT THROW OUT THE BACON GREASE. Leave it in the pad for the following step.

Add the corn and asparagus to the skillet and turn the heat up to medium. Stir to coat in the bacon grease, then cook until the corn is slightly golden and the asparagus just starts to soften. Stir in the salt, pepper, and garlic and cook for 30 seconds. Transfer the corn and asparagus to a large bowl. Keep the bacon grease in the skillet.

Add the tomatoes and cooked pasta into the bowl with the asparagus and corn. Season the mixture with the salt, pepper, and garlic by tossing well. Drizzle in 2 to 3 tablespoons of the reserved bacon grease, tossing the pasta well to coat. Top with the crispy bacon and toss.

You can serve this hot or cold.

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