Spinach-Gorganzola Salad – a delicious recipe with balsamic vinegar, extra virgin olive oil, mustard, salt, pine nuts, honey. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
In a small bowl, whisk together the balsamic vinegar, olive oil, mustard, salt and pepper to make the dressing. Set aside.
2
Place the pine nuts in a dry skillet over medium heat. Cook and stir for a few minutes, just until they are fragrant and lightly toasted. Set aside to cool.
3
Cook bacon in a large skillet over medium-high heat until evenly browned and crisp. Remove bacon to paper towels to drain. Reserve a thin layer of bacon grease in the pan. Stir in about 1/4 cup of the dressing, and turn the heat to medium. Add the onions; cook, stirring occasionally, until caramelized, about 20 minutes.
4
Reduce the heat to low, and crumble the bacon into the pan. Stir in the remaining dressing, and heat through.
5
Place the spinach in a large bowl. Pour the warmed dressing with bacon and onion over the spinach, then sprinkle with pine nuts and gorgonzola cheese.
1124
kcal
Calories
100
g
Fat
7
g
Carbs
48
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/3 cup balsamic vinegar, 2/3 cup extra virgin olive oil, 2 tablespoons Dijon mustard, salt and pepper to taste, and more.
Yes, Spinach-Gorganzola Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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