- 1/2 cup red currant jelly
- 3 tablespoons balsamic vinegar
- 6 cups fresh baby spinach
- 2 pints fresh strawberries, quartered
- 1 cup mandarin oranges, drained
- 1/2 medium red onion, thinly sliced
- 1/2 cup crumbled blue cheese
- 1/2 cup pine nuts, toasted
- For dressing, heat jelly in a small saucepan over low heat, stirring until smooth. Remove from the heat; stir in vinegar. In a large bowl, combine the spinach, strawberries, oranges, onion and blue cheese. Drizzle with dressing and toss to coat. Sprinkle with pine nuts. Serve immediately. Yield: 12 servings.
Reviews forSpinach and Blue Cheese Salad
"I've made this salad many times and everyone always loves it."