Raspberry & Gorgonzola Salad

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I’ve been making this salad non-stop for at least a week. Suffice it to say that I’m loving it. Besides being colorful and appealing, it is light, fresh and full of flavors and texture.

Raspberry & Gorgonzola Salad – for 1 serving  

8 Weight Watchers Smart Points

  • Mixed baby salad greens
  • Red Raspberries
  • Shallots – thinly sliced
  • 6 Walnut Halves – toasted, chopped
  • 1 oz Gorgonzola – crumbled
  • 1/2 T balsamic vinegar
  • 1/2 T extra virgin olive oil

Place the greens in a bowl, top with berries, shallots, walnuts and gorgonzola. Toss gently.

Dress with equal parts aged balsamic vinegar and extra virgin olive oil, mixed together and drizzled over the top.

Note from Spencesgirl: I’ve used blueberries in place of or in addition to raspberries, used chopped pecans or hazelnuts in place of walnuts and crumbled goat cheese in place of the gorgonzola.  







7 thoughts on “Raspberry & Gorgonzola Salad

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