Crumbly Gorgonzola Strawberry Quinoa Salad

Baby spinach, strawberries, avocado, quinoa, pecans, and crumbled Gorgonzola cheese are tossed with a lightly sweetened balsamic vinaigrette.

INGRIDIENT

6 cups baby spinach

2 cups strawberries, halved

1 avocado - halved, pitted, peeled and diced

½ cup cooked quinoa

¼ cup pecans

¼ cup crumbled BelGioioso Gorgonzola cheese

¼ cup olive oil

¼ cup balsamic vinegar

2 cloves garlic, pressed

2 teaspoons extra fine granulated sugar

DIRECTION

Step: 1

Prep the balsamic vinaigrette. Whisk together olive oil, balsamic vinegar, garlic and sugar in a small bowl; set aside.

Step: 2

To 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.

NUTRITION FACT

Per Serving: 328 calories; protein 7.4g; carbohydrates 26.9g; fat 22.5g; cholesterol 6mg; sodium 144.2mg.

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