Cranberry Spinach Salad with Gorgonzola

Cranberry Spinach Salad with Gorgonzola
Photo by Christina Schmidhofer

Ingredients

  • 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

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