Spinach: Bittersweet Spinach Salad
Makes 4 salads
Ingredients
- 8 c. baby spinach leaves, stems removed
- 1 roma tomato sliced
- 1/2 c. crumbled Gorgonzola cheese
- 1/4 c. golden raisins
- 1/4 c. candied pecans (see instructions)
- 1/2 c. sliced roasted red pepper (see instructions)
- salt, to taste
- fresh ground pepper, to taste
- sliced mushrooms, optional
- crumbled bacon, optional
Dressing
- 1/8 c. good balsamic vinegar (18 yr or older)
- 1-1/2 t. finely chopped garlic
- 1-1/8 t. light brown sugar
- 1/4 t. Dijon mustard
- 1/4 t. salt
- 1/4 t. freshly ground pepper
- 6 Tbls. extra-virgin olive oil
- water (add to desired consistency)
Instructions
To make roasted red pepper: Place a whole red pepper under the broiler and broil until somewhat charred on all sides. Turn periodically with a tongs. Remove and place in a paper bag, roll up top edge and let stand for 20 minutes. Remove pepper, slice in quarters, remove seeds and peel off skin. Slice into strips. Store in refrigerator.
To make candied pecans: Add a 4 oz. package of chopped pecans to a small Teflon coated fry pan. Add about 1-1/2 tablespoon of white sugar and a little salt. Turn burner up to almost high, stir constantly until sugar melts and pecans are coated. Remove to a plate and let cool. Set aside until ready to use.
Dressing: Combine vinegar, garlic, brown sugar, Dijon mustard, salt and pepper in a small bowl and whisk until blended. Add olive oil slowly, whisking constantly until blended. You may add a little water to reach desired consistency if the dressing is too thick. Transfer to a container with a tight fitting lid. Store in refrigerator; will keep for up to 3 weeks. Makes 1/2 cup.
To assemble, combine spinach, tomato slices, cheese, raisins, roasted red pepper strips and pecans. Add sliced mushrooms and bacon, if desired. Toss with a little dressing and serve.
NOTE: The mushrooms and bacon were not part of the original recipe, but were a nice addition when I added them (had leftovers on hand one day)