Summer Salad with Gorgonzola, Toasted Walnuts and Red Wine Vinaigrette
I was craving a light summery salad last night – and whipped this bad boy up. Delish, and the vinaigrette was perfection!
You can add any protein you’d like (chicken, salmon, steak) or eat it as is. There’s plenty of protein in the nuts and cheese, plus good fiber and fat to keep you feeling full.
3 cups Arugula or lettuce of choice
1 shallot, thinly sliced into rings
12(ish) cherry tomatoes, halved
4 ounces Gorgonzola, coarsely crumbled
1 avocado, sliced
1 cucumber, sliced
Red Wine Vinaigrette, recipe below
Red Wine Vinaigrette Ingredients:
1/2 cup red wine vinegar
3 tablespoons lemon juice
2 teaspoons honey
2 teaspoons salt
1/2 cup olive oil
To make dressing: Mix vinegar, lemon juice, honey, and salt in a blender. With the machine running, gradually add in oil. You can also just whisk everything together.
In a large bowl, combine arugula, shallot, tomatoes, cheese, avocado, nuts, and cucumber. Toss the salad with enough vinaigrette to coat and enjoy!