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: 8 |
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Ingredients:
1/4 cup(s) red pepper jelly (from heb) |
2 tablespoon(s) cider vinegar |
1 tablespoon(s) extra-virgin olive oil |
1/8 teaspoon(s) kosher salt |
1/8 teaspoon(s) freshly ground black pepper |
8 cup(s) fresh baby spinach (add argula, red onion, thin sliced red pepper |
1/4 cup(s) crumbled gorgonzola cheese (feta ) |
1/4 cup(s) dry roasted pistachios (toasted pecans ) |
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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