Fruity Spring Salad with Gorgonzola

This mouth-watering salad is more than just a pretty plate. It’s guaranteed to awaken your taste buds. Here, arugula leaves are topped with succulent raspberries, crunchy walnuts and crumbly, salty Gorgonzola. The cheese adds a distinctive flavor as well as texture to this deliciously mixed-up salad.

Ingredients

2 pints raspberries
⅓ cup olive oil
¼ cup raspberry balsamic vinegar
1 tbsp. sugar
¼ tsp. salt
¼ tsp. pepper
¼ cup finely sliced green onions
2 pkgs. (5 oz. each) baby arugula or watercress (about 12 cups)
7 oz. Gorgonzola, crumbled

At a glance

Recipe type: Salad

Serves: 6

Cook time: 20 mins

Total time: 20 mins

Instructions

Use a fork to mash enough raspberries to equal ⅔ cup. Place in a medium bowl and add oil, vinegar, sugar, salt and pepper; whisk to blend. Stir in green onions.
In a large bowl, place arugula and fruits. Toss with dressing.
Arrange salad on 6 plates. Top with Gorgonzola and walnuts and serve immediately.

Notes

Tip: Make it your own! Substitute with spinach and add fresh strawberries; use toasted pine nuts or almonds instead of walnuts.