Spinach Salad with Gorgonzola, Pistachios, and Pepper Jelly Vinaigrette

Spinach Salad with Gorgonzola, Pistachios, and Pepper Jelly Vinaigrette Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross
Red pepper jelly adds a snappy note to the vinaigrette that makes this simple salad memorable. You can prepare the vinaigrette earlier in the day and refrigerate; let it come to room temperature before tossing it with the spinach.


6 servings (serving size: 1 cup spinach mixture and 2 teaspoons nuts)

Recipe from

Cooking Light

Nutritional Information

Calories 101
Caloriesfromfat 54 %
Fat 6.1 g
Satfat 1.6 g
Monofat 3 g
Polyfat 1.1 g
Protein 2.9 g
Carbohydrate 10.4 g
Fiber 2.3 g
Cholesterol 4 mg
Iron 1.3 mg
Sodium 187 mg
Calcium 54 mg


1/4 cup red pepper jelly
2 tablespoons cider vinegar
1 tablespoon extra-virgin olive oil
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
8 cups fresh baby spinach
1/4 cup (1 ounce) crumbled Gorgonzola cheese
1/4 cup dry-roasted pistachios


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.

Laura Zapalowski,

Cooking Light

November 2008
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