Gorgonzola Vinaigrette
This Gorgonzola Vinaigrette takes minutes to make but packs quite the flavor punch! Since you need simple ingredients and don’t have to actually cook anything at all, making your own homemade dressing is going to be one of your new favorite recipes. It’s the perfect way to kick up the flavor of your salads! Ready in less than 5 minutes!
I’m a huge fan of salads. All types of them, all kinds. But what I don’t love is that sometimes, they just get boring to make. That doesn’t really fall on the salads per se, but more on me. And this is why this creamy gorgonzola dressing was created! It doesn’t matter what you pair it with. It’s delicious!
Not only do the flavors speak for themselves in every bite, but I swear that it adds a perk to the salad without missing a bit. I’ve paired this dressing with fruit, vegetables, nuts, and more, it’s it somehow pairs and meshes with all of them.
This light summer dressing is one that will take your “boring” old salad to a whole new level! Trust me when I say – this salad dressing is not only flavorful – it’s simple to quick to make!
Be sure to check out my Keto Blue Cheese Dressing for another awesome DIY dressing recipe.
Ingredients
Avocado oil – You could also use coconut oil for this as well.
White vinegar – Apple cider vinegar will work in a pinch, too.
Gorgonzola cheese – Don’t change up this type of cheese. It’s the star of the show.
Water – Used to help thin out the dressing.
Salt – I use sea salt, kosher salt, or pink salt depending on what I have on hand.
Pepper – You can add black pepper to taste.
How To Make Gorgonzola Vinaigrette
This dressing recipe will be ready to enjoy in no time at all. We loved it on the salad in my photos. Grilled chicken, baby spinach, fresh apricot, roasted pecans, and sugar-free dried cranberries. Yum.
Step One: Add the oil and ingredients into a measuring cup.
Step Two: Measure out the cheese that you’ll need.
Step Three: Blend everything until smooth.
Variations
Change up the type of vinegar – Most vinegar will work fine for this recipe. I also think that using a white wine vinegar or champagne vinegar would be great as well.
Use a different oil – Liquid coconut oil and extra virgin olive oil would be great choices.
Mustard – For a bit more zing add a teaspoon or two of dijon mustard.
Add a bit of lemon juice – Kick up the citrus flavor by adding some lemon juice or lemon zest.
Sweetness – If you want the dressing a little sweeter I recommend adding a tablespoon of brown sugar sweetener.
Common Questions
What type of ingredients does this salad dressing pair well with?
All of them! I’m a huge fan of using this on a bed of baby greens or a large bowl filled with romaine lettuce. You can also fill your salad with extra veggies, protein like chicken or steak, or even bacon, too and this dressing will pair without any issues at all.
Speaking of common ingredient options, what are salad staples?
This will vary depending on the person, but a thinly sliced red onion and fresh tomatoes are always delicious. You’ll see that I used this easy dressing on a bed of baby greens topped with pecans and fresh peaches – and it was divine.
You can always add sweetness to your salad as well by drizzling on a little bit of honey at the end or even mixing in some honey to your dressing before serving.
Can I add cooked chicken breast to a salad?
Yes, adding a cooked protein is a great way to enhance and up the nutritional value of the salad – and the taste! You can either use leftover chicken or cook chicken and add it.
Just be sure that you check the internal temperature of the chicken so that it’s done and safe to eat. A meat thermometer is the best way to check. Put the meat thermometer into the center of the chicken. The reading should show at least 165 degrees, showing that it’s done and ready to enjoy.
How do you store homemade dressing?
You just need to be sure that you keep them nice and cool in the fridge. Keep in mind that while I did make this as a dressing, it would also be great as a dip, too.
If you do decide to use this as a dip, just keep it in an airtight container and cut up some fresh vegetables to dip in it when you serve.
Also, if you do dip into the dressing, make sure that after everyone is done dipping, you store it in a fresh container so that it’s ready to go the next time. This will help to keep it as fresh as possible for as long as possible.
Expert Tip: This thickens up when it is chilled. If that happens just microwave for a few seconds or set the storage container into a bowl of hot water and then shake.
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Gorgonzola Vinaigrette
Ingredients
- 1/2 cup avocado oil
- 1/4 cup white wine vinegar
- 1/4 cup gorgonzola cheese
- 2 tbsp water
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Blend all ingredients until smooth.
- Store in an airtight container in the fridge for up to a week.
Proportions are wrong ! Inedible with proportions indicated. WAY TOO MUCH vinegar, should not be more than 1 part for 3 parts oil . Had to add more oil, more cheese …
I’m sorry you didn’t like it with the proportions listed but that is how I make it. Every vinaigrette does not need to be made with the 3:1 ratio. Here is an interesting article for you: https://www.foodandwine.com/salads/salad-dressing/youre-not-adding-enough-vinegar-to-your-vinaigrette
This packs so much flavor in it. I love this paired with a good chop or cob salad.
This is absolutely delicious! I love that it’s such a crowd pleaser for the whole family
Love this! My new favorite keto friendly dressing!!!