This salad is rated PG, but it still has a lot of flavor kick to it – don’t worry!
Actually the “P” stands for pears, peaches and pomegranate while the “G” stands for Gorgonzola cheese. But if you try to say all the ingredients in one sentence you end up talking for too long, so I call it the PG salad.
A few days ago I visited the local Co-Op to pick up delicious fruit and veggies. I’m out of town most weekends, so the Co-Op is the closest thing to a farmer’s market as I get. Plus it’s open year round and I can support fellow Michiganders’ farms. With a Whole Foods recently open across the street they also need all the help they can get! Is anyone else a member of a local co-op?
I already told you about how I ended up purchasing gorgonzola cheese, which changed my dinner plans that evening to include a grape and gorgonzola pizza reminiscent of Pies and Pints pizza in West Virginia. So now I have a whole lot of soft cheese, fruit, and veggies. What to do? What to do? I think we were all thinking it … make a giant salad full of summer! And that’s just what I did!
I cut up peaches and pears for sweetness. Added salty gorgonzola cheese to compliment the fruit. Fried up some bacon from Ham Sweet Farm and sprinkled that on top. Real bacon bits stomp the Beggin’ Strip variety out of the water every time. Throw walnuts and ripped basil leaves from the window sill and top with some homemade creamy pomegranate poppyseed salad dressing that I got inspired to make from Olena on ifoodreal.
A beautiful PG salad (Peaches/Pears and Gorgonzola) for a light dinner under 500 calories to follow the carb explosion of grape and gorgonzola pizza we ate the other night.
A summer salad with fruit, gorgonzola cheese, and bacon topped with homemade pomegranate poppyseed dressing.
15 minPrep Time
15 minTotal Time
- 4 cups Romaine lettuce
- 2 oz gorgonzola cheese
- 1 pear, sliced
- 1 peach, sliced
- 4 strips bacon, crumbled
- 1 handful basil leaves, ripped
- 2 Tbsp walnuts
- ½ cup honey Greek yogurt
- ¼ cup pomegranate juice
- 1 Tbsp honey
- 1 Tbsp poppy seeds
- 1 tsp vinegar
- 1 tsp onion powder
- Salt and pepper, to taste
- Fry bacon until crispy. Crumble.
- While bacon is cooking prepare dressing by whisking all ingredients together in a small bowl or measuring cup.
- Wash lettuce. Spin or pat dry.
- Slice one peach and one pear in thin slices.
- Rip basil leaves into smaller pieces with hands.
- Top lettuce with sliced peach, sliced pear, crumbled gorgonzola cheese, crumbled bacon, ripped basil leaves, and walnuts.
- Drizzle with pomegranate poppyseed dressing.