Fruit salads are a refreshing treat on a hot day, or ideal for those watching their weight (as long as you don't overload the dressing). Apples provide a crisp texture to salads with leafy greens and a kick of flavor with Gorgonzola cheese. Adding in spiced walnuts ups the textural factor and flavor kick even more so, making this into a full meal, if desired. This recipe makes enough for two.
Preheat the over to 250 degrees F. Put 1 tbsp. olive oil into a baking pan and place in the oven.
Take the pan out of the oven after five minutes. Add 1 tsp. soy sauce, 1/4 tsp. each ground ginger and salt and 1/8 tsp. garlic powder and stir around on the pan. Add 2 oz. walnuts to the mixture and stir to coat them and spread out in a layer to bake.
Bake until the walnuts are browned, around 30 minutes. Remove from the oven and allow to cool on paper towels. Set the walnuts aside while you make the salad.
Core a medium Granny Smith apple. Slice the apple into 1/2-inch cubes. Keep in refrigerator to chill while you prepare greens.
Wash 8 to 10 oz. romaine lettuce and chop into 1-inch pieces. Dry the lettuce on a paper towel.
Chop up the cooled walnuts. Toss 1/2 cup Italian vinaigrette with the lettuce in a separate bowl. Add the chopped nuts and 1 to 1 1/2 tbsp. Gorgonzola cheese. Toss well again.
Serve up the salad with 1/4 cup dried cranberries and 1 to 1 1/2 tbsp. Gorgonzola cheese sprinkled on top.