Gorgonzola salad with lemon vinaigrette

Step 1

Rinse and wash all of the salad items in cold water,shake dry.Grill the topping of your choice,you can use either the shrimp or the chicken.I marinate mine in good olive oil,lightly,salt,pepper and granulated garlic with some chopped flat leaf parsley before grilling.You can prep this as early as you like,even the night before.

Step 2

Assemble the salad by cutting the vegetables into bite size pieces,I like to chop them small but not too small.Whisk together the olive oil lemon juice and zest,s&p.toss everything together including the cheese,refrigerate and serve with dinner or as a main course with warm Italian or Garlic bread! Enjoy!

Step 3

Note: the chicken I use are boneless breast meat cutlets.The shrimp size I use are U-40's or otherwise known as 40 to the pound or less.