Cranberry Spinach Salad with Gorgonzola |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
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 |
Directions:
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.
2. In a large bowl, gently mix spinach, pecans, cranberries, crumbled gorgonzola, olive oil, and vinegar. Season salad to taste with salt and pepper.
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