Gorgonzola salad

Yield: 1 servings

Measure Ingredient
3 cups Red leaf-lettuce
2 ounces Gorgonzola cheese
2 tablespoons Olive oil
1½ teaspoon Red wine vinegar
1½ teaspoon Lemon juice
3 tablespoons Chopped sundered tomatoes in
\N \N Oil
\N \N Salt & pepper to taste
2 cups Boston lettuce; (or bib or any kind
\N \N ; you
\N \N Prefer)

In large bowl, tear up lettuces. Set aside. Crumble gorgonzola. Sprinkle gorgonzola cheese over lettuce. Toss to mix. Set aside. In small jar w/ tight-fitting lid, combine oil, vinegar, lemon juice, sun-dried tomatoes, salt & pepper. Shake till well mixed. When ready to serve, pour sun-dried tomato dressing over lettuces & gorgonzola cheese in bowl.

Approximately 4 minutes.

Per serving (excluding unknown items): 242 Calories; 27g Fat (98% calories from fat); 0g Protein; 1g Carbohydrate; 0mg Cholesterol; 0mg Sodium By Patty <designwest@...> on Nov 9, 1998.

Recipe by: FOOD IN FLASH SHOW#FF2099 Converted by MM_Buster v2.0l.

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