Spinach Gorgonzola Salad Recipe

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Spinach Gorgonzola Salad Recipe

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You can serve the vinaigrette warm if you prefer—before drizzling over the salad, heat it in the microwave on high for about 30 seconds.—Trisha Kruse, Eagle, Idaho
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1/4 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons honey mustard
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons ketchup
  • 1 teaspoon sugar
  • 1/2 teaspoon garlic salt
  • SALAD:
  • 2 packages (6 ounces each) fresh baby spinach
  • 1 medium red onion, thinly sliced
  • 6 hard-boiled large eggs, sliced
  • 1-1/2 cups (6 ounces) crumbled Gorgonzola cheese

Directions

In a small bowl, whisk the first seven ingredients until blended. In a large bowl, combine spinach and onion. Add dressing; toss to coat. Top with eggs and cheese. Serve immediately. Yield: 12 servings (1 cup each).
Originally published as Spinach Gorgonzola Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2014, pjls

Nutritional Facts

  • 1/4 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons honey mustard
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons ketchup
  • 1 teaspoon sugar
  • 1/2 teaspoon garlic salt
  • SALAD:
  • 2 packages (6 ounces each) fresh baby spinach
  • 1 medium red onion, thinly sliced
  • 6 hard-boiled large eggs, sliced
  • 1-1/2 cups (6 ounces) crumbled Gorgonzola cheese
  1. In a small bowl, whisk the first seven ingredients until blended. In a large bowl, combine spinach and onion. Add dressing; toss to coat. Top with eggs and cheese. Serve immediately. Yield: 12 servings (1 cup each).
Originally published as Spinach Gorgonzola Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2014, pjls

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