Spinach Salad with Gorgonzola, Pistachios, and Pepper Jelly Vinaigrette

I thought this salad might be nice for Thanksgiving because it's not heavy, but it has interesting ingredients. I was wrong. This was not delicious at all. It was thick dressing that was too overpowering and it was just not very good. We used almonds instead of pistachios but I do not think that was the problem. No one really liked this. We will not make it again.



Spinach Salad with Gorgonzola, Pistachios, and Pepper Jelly Vinaigrette
CL, November 2008

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.

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

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.

Yield: 6 servings