After all that chicken soup, I needed a little fresh greenery to cut the liquid swooshing around in my belly. Inspired by my mom’s dinner of Gorgonzola salad (from god’s gift to grocery stores- Stew Leonards- I’m looking at you NY and Western CT residents to fill our friends in on its glory) and roasted chicken, I decided to make a Gorgonzola salad with the contents of my refrigerator that despite my financial shortcomings, has far to much perishable food in it right now. Below is my creation:
Fall Salad with Gorgonzola
spinach
radicchio
napa cabbage
sliced mushrooms
diced onion
celery
cucumber
Dressing: a simple vinaigrette of white vinegar, lemon juice, olive oil, s&p, dried basil, dried oregano, grated garlic, and finely diced onion
