Apple Gorgonzola Salad

A recipe that shouldn’t make sense

Colleen Schoenecker has had her second-place Apple Gorgonzola Salad recipe for so long she doesn’t even remember how she acquired it.

“I’m sure through family or friends,” says Schoenecker of Oakdale.

She admits she’s not a big fan of the recipe’s individual ingredients, “but put them together and you have a really good salad.

“It’s an easy, tasty salad that’s a great side dish for holiday parties.”

The contest judges agreed, saying they were surprised at how well this attractive salad comes together.

Cooking is one of Schoenecker’s favorite activities. She explains, “I like modifying recipes and playing with different recipes.”

With three hungry boys at home, ages 15, 13 and 11, she spends a fair amount of time in the kitchen.

Her youngest son has food allergies so the whole family has refocused on more healthful food choices.

She says she likes her family to eat well, and is pleased that her three boys and husband Ted are willing to try new things.

She spotted the advertisement for the annual recipe contest and considered entering this year. She recalls thinking, “I’ve got a bunch of great things to share.”

Over the years she’s enjoyed reading the contest winners’ stories and recipes, explaining, “I always appreciate trying other people’s favorites.”

Now she’s in the winners’ circle, and others are making one of her favorite recipes.

Apple Gorgonzola Salad

From the kitchen of: Colleen Schoenecker, Oakdale


2 bags of spring mix lettuce

1 green apple, sliced pieces (with or without peeling)

1 (6 oz.) sweetened and dried cranberries

1 (4 oz.) Gorgonzola cheese, crumbled

3/4 cup walnuts (chopped)

1 bottle Italian vinaigrette



Mix some of the apple, cranberries, cheese, walnuts and vinaigrette to the spring mix lettuce and toss. Estimate the use of the dressing so it just coats the salad. Add remaining ingredients to top as garnish. Serve.


Click here to download printable PDF, or click on graphic below for a JPG. 



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