Spinach Salad with Gorgonzola, Pistachios and Pepper Jelly Vinaigrette

This isn't your typical salad.  It is a really interesting blend of heat, sweetness and crunchiness.  Get the pistachios already shelled - you'll save yourself a lot of time and effort!  Pepper jelly is a little hard to find.  It's found in the jam/jelly section but usually hidden away on the top shelf.  Fresh strawberries are a perfect addition, but don't add anything else - no croutons, no tomatoes, no dried cranberries, no hard-boiled eggs - nothing.

4 servings

4 calculated points

Ingredients

• ¼ cup red pepper jelly
• 2 tablespoons cider vinegar
• 1 tablespoon extra-virgin olive oil
• ⅛ teaspoon kosher salt
• ⅛ teaspoon freshly ground black pepper
• 8 cups fresh baby spinach
• ¼ cup (1 oz.) crumbled Gorgonzola cheese
• ¼ cup dry-roasted pistachios

Directions

1. Place jelly in a 1-cup glass measuring cup. Microwave for 1 minute 30 seconds. Add cider vinegar, oil, salt and black pepper, stirring with a whisk until blended. Cool to room temperature.

2. Combine spinach and cheese in a large bowl. Drizzle vinegar mixture over the spinach, toss well. Sprinkle with nuts. Serve immediately.