Bright flavors await you with this delicious salad — cherry salad with gorgonzola and toasted almonds is not to be missed. Pair it with our delicious cherry vinaigrette for a perfect meal starter! This salad would make a great addition to your Thanksgiving dinner line-up. Actually, with its readily available ingredients, it’s a salad you could put on any menu all year long.
The sweet/tart dried cherries, give great flavor and a chewy texture to the salad. Gorgonzola cheese is soft and salty with deep flavor and toasted almonds add crunch and a lovely earthy taste. All these tossed with fresh Romaine lettuce and spicy green onions, make such a flavorful blend.
Cherry vinaigrette adds the wow factor to this dish! Again you’ve got sweet and tart creating a flavor explosion in your mouth! It’s so easy to make this salad–it takes only about 10 minutes from start to finish. Prep the greens while you toast sliced almonds in your oven for 3-4 minutes. Then throw all the dressing ingredients in your blender. Next add green onions to Romaine lettuce and toss in the other ingredients.
Just before serving add the dressing. We love salad with all the greens are gently coated with just a kiss of dressing. And we prefer to hold out the cheese to serve atop individual servings. (The cheese tends to get pasty when mixed with the dressing.) When you make cherry salad with Gorgonzola and toasted almonds you’re in for a treat.
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- 1 head Romaine lettuce
- ½ cup Toasted sliced almonds
- ½ cup Dried tart cherries
- 1/3 cup Gorgonzola cheese
- 3 green onion
- Turn oven to 400 degrees to pre-heat.
- Place sliced almonds on baking sheet and toast 3-4 minutes. (Watch
carefully so almonds don’t burn.) Remove from oven and cool.
- Wash and tear Romaine lettuce into small pieces.
- Rinse and slice green onions into thin pieces.
- Combine all ingredients in large salad bowl.
- Just before serving: pour ½ cup dressing over all and toss. (Add
more dressing if you desire.)
Note 1: I prefer to hold out the cheese and serve on top of
individual servings as the cheese tends to get pasty when mixed with the
Note 2: The Cherry Vinaigrette recipe
makes about 1 2/3 cup dressing. We like to make more than the salad recipe
calls for so we can have it on hand to use again. It will last in the
refrigerator about 2 weeks.
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