Spinach Salad with Gorgonzola, Pistachios, and Pepper Jelly Vinaigrette from Cooking Light |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/4 cup(s) red pepper jelly |
2 tablespoon(s) cider vingar |
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 |
1/4 cup(s) crumbled gorgonzola cheese (1 ounce) |
1/4 cup(s) 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 each serving with 2 teaspoons nuts. Serve immediately.
3. CALORIES: 101 FAT: 6.1g (sat:1.6g, mono:3g, poly:1.1g) POTEIN: 2.9g
4. CARB: 10.4g FIBER: 2.3g CHOL: 4mg IRON: 1.3mg SODIUM: 187mg
5. CALC: 54mg
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