Cranberry Spinach Salad with Gorgonzola

Cranberry Spinach Salad with Gorgonzola
Photo by Christina Schmidhofer


  • ½ cup dried cranberries
  • 3 quarts baby spinach leaves (about 8 oz.), rinsed and crisped
  • 1 cup crumbled gorgonzola or other blue cheese (4 oz.)
  • 3 tablespoons regular olive oil plus 1/2 teaspoon grated lemon peel
  • Salt and pepper
  • 1 cup pecan halves or pieces
  • 3 tablespoons lemon-flavored extra-virgin olive oil
  • + 2 more ingredients
    • or
    • 1 tablespoon balsamic vinegar

1. In a shallow baking pan, bake pecans in a 350° oven until golden in the center (break one to check), 8 to 10 minutes. Let cool. 2. In a large bowl, gently mix spinach, pecans, cranberries, crumbled gorgonzola, olive oil, and vinegar. Season salad to taste with salt and pepper.

View full recipe at My Recipes


Best Wine Deals

See More Deals

Snooth Media Network