Spinach Salad with Gorgonzola, Pistachios, and Pepper Jelly Vinaigrette

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.

Yield: 6 servings (serving size: 1 cup spinach mixture and 2 teaspoons nuts)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 101
  • Calories from fat: 54%
  • Fat: 6.1g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1.1g
  • Protein: 2.9g
  • Carbohydrate: 10.4g
  • Fiber: 2.3g
  • Cholesterol: 4mg
  • Iron: 1.3mg
  • Sodium: 187mg
  • Calcium: 54mg

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

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 with nuts. Serve immediately.
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Spinach Salad with Gorgonzola, Pistachios, and Pepper Jelly Vinaigrette Recipe at a Glance
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