Spinach And Roasted Red Pepper Salad With Honey Balsamic Dressing
|Spinach||10 Ounce, stems removed and chopped|
|Spinach||10 Ounce, triple-washed, stems removed and coarsely chopped|
|Roasted red peppers||14 Ounce, drained well (1 Jar)|
|Roasted red peppers||To Taste, drained|
|Grainy mustard||2 Teaspoon|
|Balsamic vinegar||2 Tablespoon|
|Extra virgin olive oil||1⁄3 Cup (5.33 tbs) (Eye Ball It)|
|Extra-virgin olive oil||1⁄2 Cup (8 tbs)|
|Coarse salt||To Taste|
|Ground black pepper||To Taste|
|Freshly ground black pepper||To Taste|
1 On a platter or salad bowl, arrange spinach
2 Drain the red peppers and slice them into thin strips
3 Arrange them over the top of the salad.
4 In a bowl, add mustard, honey, and vinegar and whisk together.
5 Slowly add olive oil in a stream while continuing to whisk.
6 Pour the dressing back and forth on the salad in a slow stream.
6 Season with salt and pepper and serve.