Cranberry Spinach Salad with Gorgonzola

Cranberry Spinach Salad with Gorgonzola Recipe
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.
5

Outstanding

Yield:

Makes 6 servings

Recipe from

Sunset

Recipe Time

Total: 15 Minutes

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

Ingredients

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
or
3 tablespoons regular olive oil plus 1/2 teaspoon grated lemon peel
1 tablespoon balsamic vinegar
Salt and pepper

Preparation

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.

Note:

Carley Petersen, Oakland, CA,

January 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note