Italian Chopped Salad with Gorgonzola Ranch as seen on Valerie's Home Cooking, Season 14.
Recipe courtesy of Valerie Bertinelli

Italian Chopped Salad with Gorgonzola Ranch Dressing

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 2 to 4 servings (and about 1 cup dressing)
This salad is packed with my favorite crunchy veggies — radishes, cucumber and fennel. The salad is then topped with my classic ranch dressing with one very important addition: Gorgonzola cheese. It’s a combo that just can’t be beat!





  1. For the dressing: Add the mayo, sour cream, vinegar, garlic powder, dried chives, dried dill, dried parsley, onion powder, salt, pepper and 1 tablespoon Gorgonzola to a blender. Blend until completely smooth, 10 to 15 seconds. Pour the dressing into a bowl and top with the remaining 2 tablespoons Gorgonzola. Set aside.
  2. For the salad: Add the lettuce, carrots, fennel, basil, pine nuts, radishes and cucumber to a large bowl. Top with the desired amount of dressing. Store any remaining dressing in an airtight container in the fridge for up to 4 days.