Spinach-Gorgonzola Salad

By Lunds & Byerlys

March 19, 2026


SERVINGS

6-8

PREP TIME

20 min

COOK TIME

N/A

Ingredients

  • 10
    cups fresh baby spinach
  • 1
    pint cherry tomatoes
  • 8
    ounces gorgonzola cheese
  • 1/2
    cup pine nuts, toasted

For the Lemon Vinaigrette:

  • 2
    medium lemons, juiced
  • 2
    tablespoons Dijon mustard
  • 1
    teaspoon honey
  • 1
    garlic clove, minced
  • 1/4
    cup extra virgin olive oil
  • Salt, to taste
  • Pepper, to taste

Directions

  1. 1

    Make the Lemon Vinaigrette: Whisk the lemon juice, Dijon mustard, honey and garlic in a small bowl. Slowly whisk in the olive oil. Season with salt and pepper to taste.

  2. 2

    Assemble the salad: Place spinach into a large serving bowl; toss with the vinaigrette. Top with the tomatoes, gorgonzola and pine nuts.

Recipe provided by the Dairy Farmers of Wisconsin.



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