Cranberry Spinach Salad with Gorgonzola

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.

Yield: Makes 6 servings
Total:
Recipe from Sunset

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Recipe Time

Total: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 295
  • Calories from fat: 76%
  • Protein: 6.3g
  • Fat: 25g
  • Saturated fat: 6g
  • Carbohydrate: 15g
  • Fiber: 4g
  • Sodium: 331mg
  • Cholesterol: 17mg

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. 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. 2. In a large bowl, gently mix spinach, pecans, cranberries, crumbled gorgonzola, olive oil, and vinegar. Season salad to taste with salt and pepper.
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