Makes 6 servings. Difficulty
1/3 cup Italian parsley, coarsely chopped 1/3 cup gf Gorgonzola cheese 1/3 cup sour cream 1/3 cup mayonnaise 1/3 cup buttermilk 1 Tablespoon apple cider vinegar Salt and freshly ground black pepper 6 cups mixed greens 2 Tablespoons sliced red onion 1 large tomato, cut into wedges
Place the parsley, gorgonzola, sour cream, and mayonnaise in a food processor; process until smooth. Add the buttermilk, apple and cider vinegar; process briefly until incorporated. Adjust seasonings to taste with salt and freshly ground black pepper. Transfer to a bowl.
Place the greens in a large salad bowl and toss with 1/3 cup dressing. Add the red onions and tomato wedges and toss again until incorporated (add more dressing if desired). Divide among 6 salad plates and serve.
You will end up with more dressing than you will need for the greens in this recipe. The dressing will keep for 5 days, covered and chilled. Stir before using.