Saturday, October 13, 2012

Pepper Jelly Spinach Salad

This is my version of the Zea's Pepper Jelly Spinach Salad.  I added the candied pecans, and I think I hit it "Out of the park".  You try it!  What do you think?
  • ½ lb. of fresh spinach
  • 10 kalamata olives, halved
  • ¼ C. sun-dried tomatoes, chopped in slivers
  • ¼ C. candied pecans
  • ¼ C. golden raisins
  • ½ C. blue cheese, crumbled
  • ½ C. pepper jelly vinaigrette
  1. Toss all the ingredients together with the pepper jelly vinaigrette 
Tips and Tricks:
  • I make the candied pecans the day before I make the salad.
  • I toss the salad with the dressing about 15 minutes before it is served.  The spinach leaves start to wilt a bit with the dressing (that’s the way I like it).
  • Adding a roasted or grilled chicken breast to this salad is excellent.

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