Fruity Spring Salad with Gorgonzola
This mouth-watering salad is more than just a pretty plate. It’s guaranteed to awaken your taste buds. Here, arugula leaves are topped with succulent raspberries, crunchy walnuts and crumbly, salty Gorgonzola. The cheese adds a distinctive flavor as well as texture to this deliciously mixed-up salad.

  • 2 pints raspberries
  • ⅓ cup olive oil
  • ¼ cup raspberry balsamic vinegar
  • 1 tbsp. sugar
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • ¼ cup finely sliced green onions
  • 2 pkgs. (5 oz. each) baby arugula or watercress (about 12 cups)
  • 7 oz. Gorgonzola, crumbled

At a glance

Recipe type: Salad
Serves: 6
Cook time:
Total time:

  1. Use a fork to mash enough raspberries to equal ⅔ cup. Place in a medium bowl and add oil, vinegar, sugar, salt and pepper; whisk to blend. Stir in green onions.
  2. In a large bowl, place arugula and fruits. Toss with dressing.
  3. Arrange salad on 6 plates. Top with Gorgonzola and walnuts and serve immediately.

Tip: Make it your own! Substitute with spinach and add fresh strawberries; use toasted pine nuts or almonds instead of walnuts.


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: