This Spinach salad is delicious, healthy, and vibrant. It’s one of the most requested salads that I bring to potlucks. So I make this salad often. This beautiful salad will look great on your holiday dinner table.
For a great tasting vinaigrette try using good quality balsamic vinegar, olive oil , and mustard.
1 red,yellow or orange bell pepper sliced lengthwise
1/2 red onion sliced (not too thin)
Glazed/candied pecans or walnuts.
Choice of Feta,blue cheese, or Gorgonzola (crumbled)
Bacon (baked/fried and crumbled)
4 tablespoons oil
Honey Dijon balsamic vinaigrette:
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1/4 shallot chopped (optional)
1-2 garlic cloves
1/2 teaspoon Dijon mustard
1 tablespoon honey
Salt and fresh ground black pepper
Using a hand blender, Combine balsamic vinegar,shallot,garlic,mustard,salt,and pepper.
With blender running,slowly pour in oil. Continue to blend until vinaigrette thickens.
If too thick, you can add a little water to adjust thickness to your liking.
Adjust seasoning and sweetness if needed.
Let sit at room temperature for at least 30 minutes.
Heat 2 tbsp.oil in a skillet on med-high heat.
Add bell pepper and saute.
Remove a peppers from skillet.
Add 2 tbsp. oil. to the same skillet.
Add onions and saute.
Arrange spinach leaves on a salad plate or salad bowl then following this order:
If serving in a large salad bowl, Arrange in layers by repeating the order.