Spinach Salad with Gorgonzola, Pistachios, and Pepper Jelly Vinaigrette

By mistiwb

Ingredients

• 1/4 * 1/4 cup red pepper jelly
• 2 * 2 tablespoons cider vinegar
• 1 * 1 tablespoon extra-virgin olive oil
• 1/8 * 1/8 teaspoon kosher salt
• 1/8 * 1/8 teaspoon freshly ground black pepper
• 8 * 8 cups fresh baby spinach
• 1/4 * 1/4 cup (1 ounce) crumbled Gorgonzola cheese
• 1/4 * 1/4 cup dry-roasted pistachios

Preparation

Step 1

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.
Nutritional Information

Calories:
101 (54% from fat)
Fat:
6.1g (sat 1.6g,mono 3g,poly 1.1g)
Protein:
2.9g
Carbohydrate:
10.4g
Fiber:
2.3g
Cholesterol:
4mg
Iron:
1.3mg
Sodium:
187mg
Calcium:
54mg