gorgonzola salad with lemon vinaigrette
(1 RATING)
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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prep time
1 Hr
cook time
1 Hr
method
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yield
1- 100
Ingredients
- 1 bunch red lettuce, leaves
- 1 large tomato
- 1/2 large seedless cucumber
- 1 medium red bell pepper
- 1 medium carrot, shredded
- 1/2 medium red onion sliced thin
- 1/2 cup grated gorgonzola cheese
- 1 small lemon juice, fresh
- 1 small lemon zest, grated
- 1/2 cup olive oil, extra virgin
- 1 pinch salt and pepper
- 2 cups sliced grilled chicken or jumbo shrimps
- 1 cup croutons, garlic
How To Make gorgonzola salad with lemon vinaigrette
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Step 1Rinse 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.
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Step 2Assemble 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!
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Step 3Note: 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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