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Spinach Salad with Gorgonzola, Pistachios, and Pepper Jelly Vinaigrette

Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross
Yield 6 servings (serving size: 1 cup spinach mixture and 2 teaspoons nuts)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.