This recipe was
featured in Barbara's TV Appearances
with Dr. Steve Pratt, author of SuperFoods.
Back
Next
Tre Colore Salad with Oranges, Gorgonzola,
Walnuts and Vinaigrette
Something so beautiful, tasty
and nutritious you will want it with every meal.
1 head green leaf lettuce or
baby spinach
1 small head radicchio
1 medium head Belgian endive
1 / 4 cup crumbled Gorgonzola cheese
1 / 4 cup walnuts nuts, toasted and roughly chopped
1 recipe Vinaigrette (see recipe below)
10 oz. Can Mandarin Oranges, drained or 2 navel oranges,
supreme
Equipment:
large salad bowl
salad spinner (optional)
Wash and dry salad ingredients. Place in large salad bowl.
Top with crumbled Gorgonzola cheese and toasted nuts.
Add dressing in small amounts and toss well. Add oranges and
toss gently.
Variations:
Use any combination of your favorite fruits, vegetables,
cheese, and nuts and top with Sliced Turkey Tenderloin for a
complete meal.
Select cheeses and nuts that complement the rest of the
meal.
Cook’s Tips:
Salad should not be swimming in dressing. It’s better to add
less and decide you need more.
Drying the greens in a salad spinner helps the dressing
cling to the greens.
Basic Vinaigrette - Yield: 3 / 4 – 1 cup
dressing
This vinaigrette can be used as a salad dressing or as a
marinade.
1 / 4 cup vinegar
Pinch fine sea salt
Freshly ground pepper, to taste
1 / 2 – 3 / 4 cup extra virgin olive oil
Equipment:
Wire whisk, medium sized
mixing bowl
Place vinegar, salt and pepper in bowl. Start whisking and
slowly stream in the olive oil. Taste after 1 / 2 cup has
been added. The amount of oil required to balance the
vinegar will depend on the vinegar selected.
Variations:
Add chopped fresh herbs
Add roasted garlic
Use different types and flavors of vinegar
Cook’s Tip:
Slowly whisking in the oil allows for a better emulsion.
©Barbara Seelig Brown
Recipe from Stress Free Cooking by Barbara Seelig Brown
