Spinach Salad With Pepper Jelly Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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From a wonderful restaurant in New Orleans!!! PLEASE NOTE: Only use 1/3 cup of the prepared vinaigrette for the salad. Ingredients:
1/4 cup pepper jelly |
2 tablespoons balsamic vinegar |
1/2 teaspoon garlic powder |
1/2 teaspoon kosher salt |
1/2 cup olive oil |
6 ounces fresh baby spinach leaves |
2 tablespoons sun-dried tomatoes |
2 tablespoons roasted pecans |
2 tablespoons golden raisins |
1 teaspoon toasted sesame seeds |
1/4 cup blue cheese, crumbles |
5 kalamata olives |
Directions:
1. Vinaigrette Directions: Combine all ingredients and mix well in blender.
2. Salad Directions: Combine spinach, 1/3 cup ONLY of vinaigrette, tomatoes, pecans and raisins in large mixing bowl.
3. Toss until leaves are evenly coated with vinaigrette.
4. Garnish with blue cheese and olives.
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