So here we are. It's that time of year where some of us (I won't mention any names.... sniff sniff) are feeling a little full around the midsection. Which means many of us (sighhh) will be looking to lighten up our grazing habits a wee bit.
I for one can not zip up my favorite skinny jeans and just received a very unsettling photo that I was tagged in on Facebook where I resembled the Marshmallow State Puff Man a little to closely.
Soooo, no more cheese platters and potlucks, goodbye to the chocolate covered whatevers and off with the pastries and ham OFF WITH THEIR HEADS! and onto the salads, veggie soups and green smoothies. Who's with me!?
I know this is a pretty
These cute little Forelle pears are so crisp and sweet and pair perfectly with Gorgonzola's salty, nutty and sharp flavor. Gorgonzola is similar to blu cheese but a bit creamier, and doesn't have quite the sharp 'bite' to it as blue cheese. It is one of the world's oldest blue-veined cheeses. The Cheese is mainly produced in the northern Italian regions of Piedmont and Lombardy, Gorgonzola. I love it for crumbling on salads but also melting on top of potato soup, on pizza and on top of grilled fruit.
3 cups baby herb salad (or your favorite mix)
1/3 cup chopped walnuts (toasted for more flavor)
2 Forelle Pears sliced thinly, stems removed (or pear of your choice)
1/4 cup golden raisins (or dried fruit you have on hand)
1/3 cup Gorgonzola cheese, crumbled
Citrus Vinaigrette Dressing
MAKES 1½ CUPS
Toss all ingredients for salad in a large salad bowl. In a small bowl whisk together all of the ingredients for the vinaigrette. Lightly toss the vinaigrette on the salad and toss to coat.
Gorgonzola Goodness from around the web.
Pear Gorgonzola Grilled Cheese from House of Yum
Gorgonzola Cheese Cups with Pear & Hazelnut Green Salad from Cookin Canuck
Mushroom and Kale Lasagna Roll Ups with Creamy Gorgonzola Cauliflower Sauce from
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