Spinach & Strawberry Salad with Gorgonzola
Video Recipe!

My friend Ryan made this salad years ago and I fell in love with the perfect blend of ingredients: healthy spinach, creamy Gorgonzola, and a tangy, just sweet enough, strawberry dressing, topped with a crunch of croutons.  I have been making it regularly ever since; staying true to the recipe exactly, a rarity for me.

When I suggested that Annalisa and I film this recipe as a unique salad idea, my dietician friend was willing to let the croutons slide, but said the mayo dressing must go!  Annalisa wondered if we might be able to use protein-packed Greek yogurt instead; something she recommends as a healthier swap for sour cream.  Always up for a challenge, I agreed to give it a try.

I knew that the tart Greek yogurt was not going to be a straight swap for deliciously creamy mayonnaise, so I cut back on the vinegar and added a touch of honey to soften it up.  Blach!  Still way too tart.  Salt always helps, right?  Nope, not enough this time.  Bring on the second batch!  I only needed two tries to declare myself a culinary goddess.  I cut back on the vinegar even further, doubled the strawberries, and kept the honey and salt from try #1.  Perfection!  This new, healthier version, tastes just as good (possibly even better!) than the original.  Try it with some grilled steaks for a deliciously simple dinner.  Enjoy!

Time from start to dinner: 7 minutes
Serves: 4

1/4 cup plain Greek yogurt
1 Tbsp apple cider vinegar
4 medium strawberries, finely chopped (frozen berries work well)
1/4 tsp salt
1/4 tsp honey
16 oz fresh spinach, washed and dried
1 cup crumbled Gorgonzola
1 cup croutons

Whisk together first five ingredients in a large mixing bowl.
Add spinach and Gorgonzola and toss to coat.
Divide salad into four serving bowls and top with croutons.

Savorra Tips
To have this delicious salad two days in a row, make extra dressing, but do not combine it with the spinach until you’re ready to eat it.  Not even Popeye likes soggy spinach.