Crumbly Gorgonzola Strawberry Quinoa Salad
Baby spinach, strawberries, avocado, quinoa, pecans, and crumbled Gorgonzola cheese are tossed with a lightly sweetened balsamic vinaigrette.
- Serves: 4 persons
- 6cups baby spinach
- 2cups strawberries, halved
- 1avocado - halved, pitted, peeled and diced
- ½cup cooked quinoa
- ¼cup pecans
- ¼cup crumbled BelGioioso Gorgonzola cheese
- ¼cup olive oil
- ¼cup balsamic vinegar
- 2cloves garlic, pressed
- 2teaspoons extra fine granulated sugar
Step 1Prep the balsamic vinaigrette. Whisk together olive oil, balsamic vinegar, garlic and sugar in a small bowl; set aside.
Step 2To assemble salad, place spinach in a large bowl. Top with strawberries, avocado, quinoa, pecans and Gorgonzola cheese. Pour dressing over salad and gently toss to combine. Serve immediately.