Spinach Salad with Gorgonzola, Pistachios, and Pepper Jelly Vinaigrette

By sheilaolim

Nutritional Information
Amount per serving
Calories: 101
Calories from fat: 54%
Fat: 6.1g
Saturated fat: 1.6g
Monounsaturated fat: 3g
Polyunsaturated fat: 1.1g
Protein: 2.9g
Carbohydrate: 10.4g
Fiber: 2.3g
Cholesterol: 4mg
Iron: 1.3mg
Sodium: 187mg
Calcium: 54mg

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

Details

Servings 6
Adapted from myrecipes.com

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.