Spinach Salad with Gorgonzola, Pistachios, and Pepper Jelly Vinaigrette from Cooking Light

Red pepper jelly adds a snappy note to the vinaigrette that makes this simple salad memorable. You can prepare the vinaigrette (step one) earlier in the day and refrigerate; let it come to room temperature before tossing it with the spinach.

Yield: 6 servings ( Serving Size: 1 cup spinach mixture, 2 tsp. nuts )
Community Recipe from

Ingredients

  • 1/4 cup(s) red pepper jelly
  • 2 tablespoon(s) cider vingar
  • 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
  • 1/4 cup(s) crumbled Gorgonzola cheese (1 ounce)
  • 1/4 cup(s) dry-roasted pistachios

Preparation

  1. 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. 2. Combine spinach and cheese in a large bowl. Drizzle vinegar mixture over spinach mixture; toss well. Sprinkle each serving with 2 teaspoons nuts. Serve immediately.

  3. CALORIES: 101 FAT: 6.1g (sat:1.6g, mono:3g, poly:1.1g) POTEIN: 2.9g
  4. CARB: 10.4g FIBER: 2.3g CHOL: 4mg IRON: 1.3mg SODIUM: 187mg
  5. CALC: 54mg
September 2012

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

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Spinach Salad with Gorgonzola, Pistachios, and Pepper Jelly Vinaigrette from Cooking Light Recipe at a Glance

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