Sunday, June 14, 2009

Carolyn's Spinach Salad with Apples and Gorganzola


2 bags baby spinach
1 Golden Delicious or Granny Smith apple
½ red onion
½ c. firmly packed dark brown sugar
1 c. chopped pecans
½ c. olive oil
½ c. white vinegar
2 T. sugar
6 oz. Gorgonzola cheese, divided

Wash the spinach and place in a large bowl. Core the apple and thinly slice it. Then cut slices in half. Add to the spinach. Thinly slice the onion and cut the slices in half. Add to the spinach.

In a small skillet carefully melt the brown sugar over medium heat. Add the pecans and stir to coat them with the liquefied sugar. Remove the pecans from the heat and let cool.

In a small bowl or salad dressing jar, mix the olive oil, vinegar, and sugar, shaking or whisking well to combine all ingredients to make a dressing. Add 2 ounces of the Gorgonzola cheese to the dressing.

When ready to serve add the pecans to the spinach, along with the remaining Gorgonzola cheese. Top with the dressing and toss to coat well.

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