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Cranberry Spinach Salad with Gorgonzola





Yields
Makes 6 servings



Total Time
15 mins

With washed spinach--baby and otherwise--available in most supermarkets these days, a fresh spinach salad is almost no work at all. Adding just a few great ingredients like cranberries and gorgonzola makes it a very special salad. Toasting the pecans brings out their rich, sweet flavor.

Cranberry Spinach Salad with Gorgonzola




Christina Schmidhofer
 1 cup pecan halves or pieces
 3 quarts baby spinach leaves (about 8 oz.), rinsed and crisped
 1/2 cup dried cranberries
 1 cup crumbled gorgonzola or other blue cheese (4 oz.)
 3 tablespoons lemon-flavored extra-virgin olive oil
  or
 3 tablespoons regular olive oil plus 1/2 teaspoon grated lemon peel
 1 tablespoon balsamic vinegar
  Salt and pepper
Step 1
1

In a shallow baking pan, bake pecans in a 350° oven until golden in the center (break one to check), 8 to 10 minutes. Let cool.

Step 2
2

In a large bowl, gently mix spinach, pecans, cranberries, crumbled gorgonzola, olive oil, and vinegar. Season salad to taste with salt and pepper.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories295
% Daily Value *
Total Fat 25g33%

Saturated Fat 6g30%
Cholesterol 17mg6%
Sodium 331mg15%
Total Carbohydrate 15g6%

Dietary Fiber 4g15%
Protein 6.3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.