L&B Gorgonzola Salad
Lunds & Byerlys
Lunds & Byerlys
Recipe - ST. LOUIS PARK (+Wines & Spirits)
L&B Gorgonzola Salad
000
Ingredients
1 (4 oz) package Revol Greens Spring Mix
¼ red onion, thinly sliced
R&R Cultivation Mushrooms Organic Oyster Mushrooms
3 mini cucumbers, sliced
3 ears corn
6 Bushel Boy Cocktail Tomatoes, sliced
2 Bell & Evans Boneless Skinless Chicken Breasts
L&B Creamy Balsamic Dressing, to taste
2-3 Tablespoons olive oil, divided
¼ cup Caves of Faribault AmaGorg Gorgonzola Cheese Crumbles
Salt, to taste
Pepper, to taste
Directions
- Place spring mix into a large serving bowl and top with sliced red onions.
- Grill the corn: Heat grill to medium-high heat. Place the corn on the grill and cook, turning every 3 to 5 minutes, until all sides are cooked, about 15 minutes total. Once cooked, cut the corn off the cob. Set aside.
- Cook the chicken: Season the chicken breasts with salt and pepper on both sides. Add 1-2 tablespoons olive oil to a large skillet and heat over medium-low. Once hot, swirl the oil to coat the skillet. Add the chicken and cook for about 8 minutes per side. Cook until well browned and cooked through (internal temperature of 165 F). Slice into strips and set aside.
- Cook the mushrooms: Add 1 tablespoon olive oil to a large skillet and heat over medium. Once hot, add the mushrooms and spread into an even layer. Then cook, without moving, until browned on one side, 3 to 5 minutes. Stir, then cook another 3 to 5 minutes or until browned. Season with salt and pepper to taste. Set aside.
- To the salad bowl, add corn kernels, sliced tomatoes, sliced cucumbers and sliced chicken. Sprinkle with gorgonzola cheese and drizzle with desired amount of dressing.
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Prep Time
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Cook Time
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Servings
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Makes 0 servings
Revol Greens Spring Mix, 4 Ounce
$4.49$1.12/oz
Red Onions, 1 Pound
$2.49 avg/ea$2.49/lb
R&R Cultivation Organic Oyster Mushrooms, 7 Ounce
$8.99$1.28/oz
Bushel Boy Mini Cucumbers, 6 Each
$4.99$0.83 each
L&B Fresh Trimmed Sweet Corn, 4 Each
Huge Deal
$4.99 was $6.99$1.25 each
Bushel Boy Cocktail Tomatoes, 12 Ounce
$5.99$0.50/oz
Bell & Evans Boneless Skinless Chicken Breasts, 1.38 Pound
$12.41 avg/ea$8.99/lb
L&B Original Creamy Balsamic Original Dressing, 11 Ounce
$7.99$0.73/oz
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
Caves of Faribault AmaGorg Gorgonzola Cheese Crumbles, 5 Ounce
$7.49$1.50/oz
Maldon Sea Salt Flakes, 8.5 Ounce
$9.59$1.13/oz
L&B Ground White Pepper, 2.1 Ounce
$6.99$3.33/oz
Directions
- Place spring mix into a large serving bowl and top with sliced red onions.
- Grill the corn: Heat grill to medium-high heat. Place the corn on the grill and cook, turning every 3 to 5 minutes, until all sides are cooked, about 15 minutes total. Once cooked, cut the corn off the cob. Set aside.
- Cook the chicken: Season the chicken breasts with salt and pepper on both sides. Add 1-2 tablespoons olive oil to a large skillet and heat over medium-low. Once hot, swirl the oil to coat the skillet. Add the chicken and cook for about 8 minutes per side. Cook until well browned and cooked through (internal temperature of 165 F). Slice into strips and set aside.
- Cook the mushrooms: Add 1 tablespoon olive oil to a large skillet and heat over medium. Once hot, add the mushrooms and spread into an even layer. Then cook, without moving, until browned on one side, 3 to 5 minutes. Stir, then cook another 3 to 5 minutes or until browned. Season with salt and pepper to taste. Set aside.
- To the salad bowl, add corn kernels, sliced tomatoes, sliced cucumbers and sliced chicken. Sprinkle with gorgonzola cheese and drizzle with desired amount of dressing.