Cranberry Spinach Salad with Gorgonzola

Name: Cranberry Spinach Salad with Gorgonzola
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 3/4 cup pecan halves or pieces; 8 ounces baby spinach leaves, (rinsed and dried); 3/4 cup (4 ounces) crumbled Gorgonzola cheese ((or another blue or feta cheese)); 1/2 cup dried cranberries; 3 tablespoons extra-virgin olive oil; 1 tablespoon balsamic vinegar; 1/2 teaspoon grated lemon zest; salt and pepper, (to taste)

A favorite salad recipe for the fall!

⏱ 23 menit 🔨 Persiapan 15mnt 🔥 Masak 8mnt 📊 Sedang 🍽 6 porsi 👁 55

Bahan-bahan

6 porsi

3/4 cup pecan halves or pieces
8 ounces baby spinach leaves, (rinsed and dried)
3/4 cup (4 ounces) crumbled Gorgonzola cheese ((or another blue or feta cheese))
1/2 cup dried cranberries
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon grated lemon zest
salt and pepper, (to taste)

Langkah-langkah

In a shallow baking pan, bake the pecans in a 350° F. oven until golden in the center (break one to check), 8 to 10 minutes. Let cool.
In a large bowl, gently mix the spinach, pecans, Gorgonzola and cranberries.
In a small bowl, whisk together the olive oil, balsamic vinegar and lemon zest. Drizzle onto the salad and lightly toss. Season the salad to taste with salt and pepper.