Spinach Salad with Gorgonzola, Pistachios, and Pepper Jelly Vinaigrette

Red pepper jelly adds a snappy note to the vinaigrette that makes this simple salad memorable. You can prepare the vinaigrette (step 1) earlier in the day and refrigerate; let it come to room temperature before tossing it with the spinach.

Yield: 6 servings (serving size: 1 cup spinach mixture and 2 teaspoons nuts)

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

Preparation

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