Winter Fruit Salad with Spinach and Gorgonzola
The beauty of this salad lies not only in the presentation but also in the fact that you can prepare the fruit mixture ahead, then assemble the salad quickly at the last minute. The juices of the cooked fruit mingle with the raspberry vinegar for a simple, sensational dressing.
- 2 medium Granny Smith or Gala apples, thinly sliced
- 2 medium Bosc or Bartlett pears, thinly sliced
- 1/4 cup unsweetened cranberry juice
- 2 tablespoons light brown sugar
- 4 cups baby spinach leaves
- 2 tablespoons crumbled Gorgonzola cheese
- 3 tablespoons walnut halves, dry-roasted
- 3 tablespoons raspberry vinegar or red wine vinegar
- 1/4 teaspoon pepper
In a medium saucepan, bring the apples, pears, cranberry juice, and brown sugar to a simmer over medium-high heat. Reduce the heat and simmer, covered, for 5 to 6 minutes, or until the fruit is tender. Transfer the fruit with juices to a medium bowl and let cool for 5 to 10 minutes.
To assemble the salad, put the spinach in a large bowl or on a platter. Spoon the fruit mixture with juices over the spinach. Sprinkle with the cheese, walnuts, vinegar, and pepper.
|Total Fat||3.0 g|
|Saturated Fat||0.5 g|
|Polyunsaturated Fat||1.5 g|
|Monounsaturated Fat||0.5 g|
Dietary exchange: 1 1/2 fruit, 1/2 fat
Reprinted with permission from: The New American Heart Association Cookbook, 7th Edition, Copyright © 2004 by The American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc.