Pear and Gorgonzola Salad


There is this local restaurant here in SLC, Taqueria 27, and I haven’t been now almost for a year, but you can guess, they have great tacos. Interestingly, my favorite item on the menu is actually not a taco, but their pear and gorgonzola salad. I always get it when I go and I’ve started making it at home too because I love it so much. Gorgonzola has been one of my favorite foods ever since I was a kid. My dad used to make these gorgonzola tortellini that were truly amazing, and yes I’ll post them soon, but it just made me love gorgonzola so much and I use it a lot, more than Blue cheese for sure, even though I love both.

Gorgonzola is in this salad both crumbled and part of the dressing, so you truly need to love it, it packs a punch and I’m here for it! The ingredients are super simple and the extra dressing you have leftover from this salad you can store in the fridge for a week and use on more salads. Or dip some french fries in it, to die for!



Pear and Gorgonzola Salad

Pear and Gorgonzola salad with toasted pecans
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Appetizer, Salad
Cuisine American
Servings 2


  • 1 head butter lettuce
  • 1/2 cup toasted pecans
  • 2 pears, sliced
  • 1/3 cup crumbled Gorgonzola cheese

For the dressing:

  • 1/2 cup Mayo light
  • 1 cup low fat buttermilk
  • 4 oz crumbled Gorgonzola cheese
  • 2 cloves garlic, minced
  • 1 tbsp lemon juice
  • salt and pepper


  • To make the dressing, put all of the ingredients into a blender and blend for 10-15 seconds.
  • Clean and chop the lettuce. Slice the pears. Toast the pecans in a pan for 6-8 minutes and let cool.
  • Arrange the lettuce and pears and toss the pecans and Gorgonzola cheese on. Top with the dressing and enjoy!
Keyword gorgonzola cheese, gorgonzola salad, pear and gorgonzola salad, pear salad



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