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Toasting the
pecans bring out their rich, sweet flavor...
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1
cup |
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pecan halves or pieces |
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8
oz |
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baby
spinach leaves, rinsed and crisped |
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½
cup |
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dried cranberries |
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1
cup |
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crumbled gorgonzola or other blue cheese
(4 oz.) |
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3
Tbs |
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extra virgin olive oil |
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½
tsp |
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grated lemon peel |
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1
Tbs |
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balsamic vinegar |
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salt
and pepper to taste |
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1 |
In a shallow
baking pan, bake pecans in a 350° oven until
golden in the center (break one to check), 8-10
minutes. Let cool. |
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2 |
In a large
bowl, gently mix spinach, pecans, cranberries
and gorgonzola. |
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3 |
In a small
bowl, whisk together olive oil, lemon peel and
balsamic vinegar. Drizzle onto salad and lightly
toss. Season salad to taste with salt and
pepper. |
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Servings: 6 |
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Cooking Tips |
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*Save time and buy
the pre-packaged spinach bags. Be sure to re-wash the
spinach. |
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Recipe Source |
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Sunset |
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Cooking Tips:
*Gourmet lettuce may also be used. |
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