Chopped salad with avocado and gorgonzola

The second meal of this week is an easy salad. You can put it together in 15 minutes and it is so yummy! It doesn’t seem like avocado and gorgonzola go together- but they do! They are so delicious together in this salad. It makes my mouth water just thinking about the creamy, tangy gorgonzola with the yummy balsamic vinaigrette. Make this salad- you won’t regret it =)

Chopped salad with avocado and gorgonzola

3 tablespoons balsamic vinegar                                                                                               1 tablespoon red wine vinegar                                                                                           1/4 cup extra virgin olive oil                                                                                                   2 teaspoons honey                                                                                                                 1/4 teaspoon salt                                                                                                                       1/4 teaspoon pepper                                                                                                                 1 avacado, cut into bite sized pieces                                                                               Juice of 1/4 of a lemon                                                                                                            1 bag romaine lettuce, chopped into small pieces                                                              1/4 of a red onion, chopped                                                                                                   5 slices bacon, cooked till crisp and chopped-microwavable bacon works fine if you are in a hurry!                                                                                                                           3 ounces crumbled gorgonzola cheese                                                                                 1/3 cup crumbled tortilla chips

– Wisk together the first 6 ingredients for the vinaigrette- set aside.

– Sprinkle the lemon juice over the avocado and add to a large salad bowl.

– Add the remaining ingredients. Pour the vinaigrette over and toss.

Serve for crusty bread to soup up the delicious vinaigrette. Serves 4.

The yummy crispy bacon
The yummy crispy bacon
Perfectly ripe avocado with the onions
Perfectly ripe avocado with the onions
Sprinkling on the cheese
Sprinkling on the cheese
All done!
All done!
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Cinco de Mayo Dinner- Fresh Mexican Salad

With two children under three I am constantly cooking dinner in under 30 minutes, and with a child screaming at me. It sometimes has to be a quick, simple dinner. Of course there are special dinners- I love cooking those! The children are sleeping or being entertained by husband, and I can cook in peace. That is a treat. But on those ordinary days fresh mexican salad is an easy, yummy meal that my husband and I love!

Fresh Mexican Salad

For the dressing:                                                                                                                   1/2 cup salsa                                                                                                                               2 teaspoons red wine vinegar                                                                                             3/4 teaspoon sugar                                                                                                           Juice of 1/2 a lime divided                                                                                                       2 tablespoons olive oil                                                                                                         1/4 teaspoon salt                                                                                                                   1/4 teaspoon pepper

For the salad:                                                                                                                          3 cups lettuce- a combination of romaine and iceberg                                                 1/4 of a red onion chopped                                                                                                     1/2 cup corn frozen corn defrosted                                                                                   1/4 cup chopped fresh pineapple                                                                                       1/4 cup canned black beans drained                                                                                     1  avacado chopped                                                                                                           Juice of 1/2 a lime                                                                                                       optional 1 tablespoon fresh cilantro                                                                                 1/3 cup shredded cheddar cheese                                                                                     1/2 cup tortilla chips crunched

– Combine all of the salad ingredients with the dressing. Toss and serve.

Dinner is complete!
Dinner is complete!

It doesn’t get much easier than that! Here are some add in ideas: BBQ or saute chicken that is sprinkled with paprika, garlic powder, salt and pepper. Right after cooked top with some lime juice. Or you could add a different cheese- colby jack or cotija would be yummy. Also I love to grill the corn instead of using frozen corn. It takes longer but is so good. Put olive oil, salt and pepper on a husked corn ear. Grill till brown. Cut the corn from the cob and viola. It gives the corn a sweetness that is so good. You could also grill the pineapple.

This meal is so easy- it is great for weekday lunches, those essential quick meals or part of a delicious Cinco de Mayo feast. Hope you enjoy!