Spinach Salad with Almonds, Kiwi, Raspberries and Gorgonzola Cheese

What a beautiful presentation that is also quite healthy in my opinion. When I make a salad I try to include fruit and nuts whenever possible. The nuts always add great texture and the fruit adds a nice sweetness. The vinaigrette I chose to uses with this salad complements it perfectly. When selecting kiwi fruit make sure it has a slight give when touched. If it is hard, it will need to sit on your counter for a few days to ripen. Makes 4 dinner salads. Adjust ingredient amounts for the number of people serving.

Ingredients

6 oz. of organic baby spinach, rinsed and drained
2 kiwis peeled and thinly sliced
1/2 cup of fresh organic raspberries, rinsed and drained
1/2 cup of thinly sliced almonds
A wedge of gorgonzola cheese 
Brianna’s Blush Vinaigrette
Freshly cracked pepper

Technique

Drain and rinse the spinach and raspberries.  Pat the spinach dry or the dressing will not adhere to it.  Peel and slice kiwi fruit. In a small skillet toast sliced almonds over low heat until slightly browned. Assemble salad by placing a quarter of the spinach on a salad plate or bowl, evenly add to each plate kiwi fruit, raspberries, toasted almonds and crumble a bit of gorgonzola cheese over the salad to your liking. Repeat for the remaining salads. Drizzle vinaigrette over the top or serve on the side. Garnish with freshly cracked pepper if desired.

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