Ingredients
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1
-
1
-
3/4
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1
-
1
-
1/4
-
-
-
-
-
-
-
-
-
Directions
Chicken, Cranberry and Gorgonzola Salad,Crispy romaine lettuce provide the bed for this rich yet light salad,Great ingredient combination! Gotta be honest, though, I didn’t expect to like this as much as I did, because green salads with fruit and nuts in them usually don’t interest me. Maybe I’m turning over a new leaf (no pun intended)! I didn’t have a whole head of romaine, just a couple of small romaine hearts, so I reduced most of the other ingredients according to the amount of lettuce that I had. I’m pretty sure I added more than 1 cup of chicken, because I just tossed in some prepackaged grilled sliced chicken breast that I had leftover from another recipe I had made. used 1/2 cup cranberries and 1/2 cup walnuts (toasted first, personal preference). used about 1/2 cup of gorgonzola, too. For the dressing, used the leftover raspberry balsamic vinaigrette that I had made for Recipe#249070. I kept the dressing separate to drizzle on to individual portions because I knew I would have leftovers (I was the only one eating), and I didn’t want them to get soggy. I could definitely see myself being in the mood for this salad again sometime, thanks for posting! Made for PAC Spring ’10 🙂
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Steps
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1
Done
|
Chop Up Lettuce Place in Bowl |
|
2
Done
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Add in Gorgonzola, Cranberries, Walnuts and Raspberry Vinaigrette Then Toss Till Coated. Chill For About 20 Minute Before Serving. |
