Cranberry Spinach Salad with Gorgonzola

  • 3 quarts baby spinach leaves (about 8 oz.), rinsed and crisped

  • ½ cup dried cranberries

  • 1 cup crumbled gorgonzola or other blue cheese (4 oz.)

  • 3 tablespoons regular olive oil

  • 1 tablespoon balsamic vinegar

  • Salt and pepper

  • In a large bowl, gently mix spinach, cranberries, crumbled gorgonzola, olive oil, and vinegar. Season salad to taste with salt and pepper.

Cranberry Spinach Salad with Gorgonzola photo

PREP TIME: 5 min

TOTAL TIME: 15 min

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