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Fresh salad with Gorgonzola dressing, herbs, and lemon wedges on a plate.
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5 from 1 vote

Little Gem Wedge Salad with a Gorgonzola Dressing

I am absolutely swooning over this crunchy, refreshing, tangy, delicious little gem wedge salad with a gorgonzola dressing. 
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Salad, Salads, Side
Cuisine: American
Servings: 4
Author: Lindsey Baruch

Ingredients

Breadcrumb Mixture

  • 1/4 cup gorgonzola cheese crumbled fine
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 cup pork crumbles
  • ⅛ teaspoon sesame seeds

Gorgonzola Dressing

  • 1/3 cup greek yogurt
  • 1/3 cup mayo
  • 2 tablespoons buttermilk
  • 2 garlic cloves
  • 1/3 cup gorgonzola cheese crumbles
  • Juice of 1 lemon
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon dried dill
  • 1 teaspoon dijon
  • 1 tablespoon olive oil
  • Salt pepper to taste
  • 3 little gems (cut in 1/2)
  • Top with pepper and chili flakes

Instructions

  • In a bowl, add all your ingredients to make your breadcrumb mixture, mix everything together except your gorgonzola. Once that’s combined, gently add in your crumbled gorgonzola, mix, and set aside.
  • Next, make your dressing. In a blender or food professor, add all your dressing ingredients and blend until a creamy dressing forms. Set aside in the fridge for 15-20 minutes to chill.
  • To finish, wash and slice your little gems. Assemble your salad on a platter with your gems, drizzle on your dressing and top with your breadcrumb mixture, pepper and chili flakes. Serve with a fork and knife.

Nutrition

Calories: 241kcal | Carbohydrates: 4g | Protein: 6g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 22mg | Sodium: 339mg | Potassium: 143mg | Fiber: 1g | Sugar: 1g | Vitamin A: 190IU | Vitamin C: 1mg | Calcium: 168mg | Iron: 2mg