Cranberry Spinach Salad with Gorgonzola

Cranberry Spinach Salad with GorgonzolaRecipe
Christina Schmidhofer
With washed spinach--baby and otherwise--available in most supermarkets these days, a fresh spinach salad is almost no work at all. Adding just a few great ingredients like cranberries and gorgonzola makes it a very special salad. Toasting the pecans brings out their rich, sweet flavor.
Makes 6 servings


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


Total: 15 Minutes

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.

Created date

December 2004

Nutritional Information

Calories 295
Caloriesfromfat 76 %
Protein 6.3 g
Fat 25 g
Satfat 6 g
Carbohydrate 15 g
Fiber 4 g
Sodium 331 mg
Cholesterol 17 mg