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Cranberry Spinach Salad with Gorgonzola




Source of Recipe


Internet


List of Ingredients




1 cup pecan halves or pieces
3 quarts baby spinach leaves (about 8 oz.), rinsed and crisped
1/2 cup dried cranberries
1 cup crumbled gorgonzola or other blue cheese (4 oz.)
3 tablespoons lemon-flavored extra-virgin olive oil; or regular olive
oil plus 1/2 teaspoon grated lemon peel (see "Zest Quest," page 68)
1 tablespoon balsamic vinegar Salt and pepper


Recipe



1. In a shallow baking pan, bake pecans in a 350[degrees] oven until golden in the center (break one to check), 8 to 10 minutes. Let cool.

2. In a large bowl, gently mix spinach, pecans, cranberries, crumbled gorgonzola, olive oil, and vinegar. Season salad to taste with salt and pepper.