Outstanding flavors and textures!! So simple to make. I didn't have any pecan, so I substituted toasted walnuts - worked well. Served this with a Moroccan Chicken dish and israeli couscous.
Cranberry Spinach Salad with Gorgonzola
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.
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- Calories: 295
- Calories from fat: 76%
- Protein: 6.3g
- Fat: 25g
- Saturated fat: 6g
- Carbohydrate: 15g
- Fiber: 4g
- Sodium: 331mg
- Cholesterol: 17mg
- 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
- 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.
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