Spinach Salad with Gorgonzola, Pistachios, and Pepper Jelly Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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.
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