Spinach Salad with Gorgonzola, Pistachios, and Pepper Jelly Vinaigrette
We had this at Christmas and everyone loved it.
Yield: 8 servings
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Ingredients
- 1/4 cup(s) red pepper jelly (from HEB)
- 2 tablespoon(s) cider vinegar
- 1 tablespoon(s) extra-virgin olive oil
- 1/8 teaspoon(s) kosher salt
- 1/8 teaspoon(s) freshly ground black pepper
- 8 cup(s) fresh baby spinach (add argula, red onion, thin sliced red pepper
- 1/4 cup(s) crumbled gorgonzola cheese (feta?)
- 1/4 cup(s) dry roasted pistachios (toasted pecans?)
Preparation
- 1. Place jelly in a 1-cup glass measure. Microwave at HIGH 30 seconds. Add cider vinegar, oil, salt, and black pepper, stirring with a whisk until blended. Cool to room temperature.
- 2. Combine spinach and cheese in a large bowl. Drizzle vinegar mixture over spinach mixture; toss well. Sprinkle with nuts. Serve immediately.
January 2012
This recipe is a personal recipe added by efedako and has not been tested or endorsed by MyRecipes.
Spinach Salad with Gorgonzola, Pistachios, and Pepper Jelly Vinaigrette Recipe at a Glance
- COURSE: Salads
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