My Home Recipe

Pecan and Gorganzola Salad

Ingredients:
Bibb or leaf lettuce
gorgonzola cheese
pecan pieces (toasted in butter on stove top. Be careful because pecans will burn before butter. Make sure to toast them for full effect)
olive oil/balsamic vinegar
salt and pepper

How to Prepare:

1. There’s something about the combination of these flavors that’s out of this world.
2. For those with a few carbs to spare, throw in a bit of chopped-up pear.
3. If I’m having a sweet or a salty craving, this salad will almost always take care of it. (Left over flank steak also beefs up this dish).

Stumble it!

Related Posts :
Pecan Crusted Roughy
Cool Taco Salad
Grilled Chicken Salad
My Homemade Salad Lunch
Order Pie Online

Remington EP4000

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This entry was posted on Sunday, November 11th, 2007 at 10:25 am and is filed under Salads. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

One Response to “Pecan and Gorganzola Salad”

1. Eugene Shockey says:
   June 26th, 2008 at 2:55 am |

   The photo you used to illustrate this recipe is amazing. It absolutely brings out the best parts of the recipe.
   One recommendation I have is that it might be a good idea to specifically mention extra-virgin olive oil as an ingredient since it does enhance the recipes you add it to.
   Personally, I buy all my olive oil from Holy Food Imports (www.holyfoodimports.com) and I have never been disappointed.

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