The Pioneer Woman Tasty Kitchen
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Spinach Salad with Gorgonzola, Cranberries, Almonds and Honey Garlic Vinaigrette

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

Prep:

Cook:

Level: Easy

System:

1

Description

Honestly, the only salad and dressing recipe you’ll ever need.

Ingredients

  • FOR THE SALAD:
  • 4 cups Fresh Baby Spinach
  • 1 Tablespoon Crumbled Gorgonzola Cheese
  • 1 Tablespoon Dried Cranberries
  • 1 Tablespoon Sliced Toasted Almonds
  • 2 Tablespoons Honey Garlic Vinaigrette (recipe Below)
  • FOR THE HONEY GARLIC VINAIGRETTE:
  • ⅓ cups Apple Cider Vinegar
  • ½ cups Canola Or Vegetable Oil
  • 3 cloves Garlic, Minced Finely Or Grated On A Microplane
  • 2 Tablespoons Honey
  • 1 teaspoon Dijon Mustard
  • 1 pinch Salt
  • 1 pinch Pepper

Preparation

For the salad:
Throw everything into a bowl and toss it together. Fresh cherry tomatoes would probably be delightful in this as well! Also, I really do measure out all of the tablespoons of ingredients everyday; it’s easy to get heavy-handed with it all, but these have proven to be the perfect measurements for me!

For the vinaigrette:
Pour all ingredients into a pint-size Mason jar with a lid and shake vigorously to combine. You can certainly whisk it all together in a bowl and store however you see fit. I haven’t had it last in our house more than a week because I eat it all, but I would say you can probably store it in the fridge for 2 weeks.

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Profile photo of meleimomof4

meleimomof4 on 1.13.2013

This was so good. I needed something quick before I left for work and this was perfect. I only had pecans so I used those and I loved it. I will definitely make it again very soon.

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