Blueberry-Gorgonzola Salad
Yield: Makes 4 servings
Ingredients
1 (5-oz.) package mixed salad greens
2 cups fresh blueberries
1 cup loosely packed fresh flat-leaf parsley leaves
1 cup loosely packed basil leaves
1 cup glazed walnuts
3/4 cup sliced fresh chives (about 1-inch pieces)
3/4 cup crumbled Gorgonzola cheese
3/4 cup bottled raspberry-walnut vinaigrette
1/2 cup loosely packed fresh tarragon leaves
Preparation
Toss together all ingredients in a large serving bowl.
A blog of different experimental recipes as well as traditional favorites.
Welcome to my kitchen!
My love of cooking started when I was 11 years old. For my 12th birthday my Aunt gave me a cookbook. Breakfast has always been my favorite meal, so with that the first meal I ever made was cinnamon french toast with maple butter. It was a huge success and I have been cooking ever since. With this blog I hope to share my love of cooking by publishing recipes that I have tweeked and experimented with as well as recipes that have been in my family for centuries.
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