A Very Springy and Yummy Salad Recipe

Last summer while in Florida, I enjoyed the most wonderful salad. I had to come home and recreate it! This is the recipe I have adapted to mimic the flavors and I have to say I enjoy my version even more.

Orange Gorgonzola Salad
( I like to add pecan crusted chicken strips to this if I have them leftover)

This salad is full of complex flavor, while being very easy to pull together. It is elegant enough for dinner guest but so easy and tasty it will become an everyday salad.

¾ cup pecans halves
10 ounces mixed fancy salad greens with arugula
1 can mandrin oranges drained juice reseverd
½ cup sliced red onion
¼ cup olive oil
¼ cup vegetable oil
⅔ cup orange juice (use reserved juice from can)
¼ cup white sugar
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
¼ teaspoon dried oregano
¼ teaspoon ground black pepper
¼ cup crumbled Gorgonzola cheese

Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned. In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion. In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix. Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.
Yields: 6 servings