See More
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Success!
A link to %this page% was e-mailed
Place spinach in serving bowl.
Toss pecans with vegetable oil, sugar and salt. Lay out on baking sheet. Roast until shade darker and aromatic, about 7 to 8 minutes. Set aside.
Make dressing by combining olive oil, vinegar, shallots and salt and pepper in a bowl and whisking together or place in sealable container and shake.
Toss spinach with dressing, Gorgonzola and pecans.
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Get Cooking Channel on your TV.
Roasted Beet and Grapefruit Salad
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 1 reviews
By Turkeytrott
California Cent...
on March 06, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I could not keep my husbands hands off the warm nuts when they came out of the oven :} so I wish I had made more. I did not have a sherry vinegar so I used a pear vinegar that I got from a farmers market and it was delicious, so other vinegars might work well. I picked this recipe because I Love Gorgonzola and I will definatly keep this recipe at hand.
Read all 1 reviews