Gorgonzola Salad Dressing

Yields 1 ¼ cup of dressing.

It’s that time of the year where many of us resort to salads to make up for the indiscretions of the holiday. I don’t like the taste of most bottled salad dressings. They tend to have a strong bite that masks the subtle flavors of the salad, while other are as thick as honey. I decided to venture out and create a dressing that was creamy, balanced and not overpowering. I blended together Gorgonzola cheese, the Italian equivalent of blue cheese, and four other ingredients. The Greek yogurt gives it a creamy richness and acts as an emulsifier.

Dressing Ingredients

½ C Extra Virgin Olive Oil

¼ C White Balsamic Vinegar *

½ C Crumbled Gorgonzola Cheese *

¼ C Greek Yogurt

¼ tsp Kosher Salt

Place all ingredients in a blender and blend on high until creamy and smooth.

Salad Suggestion

1 head Romaine Lettuce

1 Carrot (diced)

1 Scallion (sliced thin)

½ C Olives (quartered)

½ Red Pepper (diced)

* Pronto Substitutes

White Balsamic Vinegar – You can substitute white vinegar but white balsamic has a sweeter, less harsh taste and will give the dressing a deeper flavor.

Gorgonzola Cheese – Substitute blue cheese.

To print a copy of this recipe go to Gorgonzola Dressing.