Gorgonzola salad with lemon vinaigrette

Gorgonzola Salad With Lemon Vinaigrette

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Eddie Szczerba


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!


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  • 1 bunch
    red lettuce, leaves
  • 1 large
  • 1/2 large
    seedless cucumber
  • 1 medium
    red bell pepper
  • 1 medium
    carrot, shredded
  • 1/2 medium
    red onion sliced thin
  • 1/2 c
    grated gorgonzola cheese
  • 1 small
    lemon juice, fresh
  • 1 small
    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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About Gorgonzola salad with lemon vinaigrette

Course/Dish: Other Salads
Dietary Needs: Vegetarian

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