I am fortunate that people pay me the high complement of enjoying the food I cook. We love to entertain in our home and are particularly fond of food which is tasty, easily prepared and which we can linger over with a wonderful bottle of wine from our coastal appellation, some crusty bread and good conversation.  My Spinach Salad is a Summer favorite. I love it for a light dinner, it is a great lunch to take to work, full of flavor and very easy to make.

Spinach Salad

4 Cups Washed Spinach Leaves
1/2 Small Red Onion, thinly sliced
2 Tablespoons Cooked Bacon (reserved from dressing below)
2 Roasted Red Peppers, thinly sliced (Type in the jar is fine, I rarely roast my own)
3 Eggs, hard boiled.
1/4 Cup crumbled Feta Cheese.

Place washed spinach leaves in a large, flat, bowl, and mound up a bit. Arrange sliced onions along the edge of the bowl, somewhat "framing" the spinach. Now layer on the thinly sliced peppers. Create a pleasing looking plate as you place each ingredient. Sprinkle the Feta Cheese on the spinach leaves, followed by the bacon bits. Slice the hard boiled eggs in half and place the six halves in a circle in the middle of the salad. You should now have a wonderful, star burst of a salad with lots of color and texture. When you are ready to serve, pour the dressing over the entire salad and eat at once. (If the dressing is cold, place in microwave for about 30 seconds to warm. You want it warm NOT HOT)

Strawberry Vinaigrette

2 Strips bacon
1/3 Cup Red Wine Vinegar
1/3 Cup Honey
2 Tablespoons Strawberry Jam
2 Tablespoons Olive Oil
1/2 Teaspoon Dry Oregano Leaves (Crushed)
1/2 Teaspoon Dry Red Pepper Flakes (Like the ones used in pizza restaurants)
1/4 Teaspoon freshly ground Black Pepper
Salt if you need it, to taste; but do taste first, this has a lot of flavor.

Finely chop bacon and cook over a medium heat until it is crisp, remove from heat and remove bacon from the pan reserving the drippings in the pan. Return the pan to the burner and add the vinegar, honey and jam, olive oil and spices and simmer on low for about ten minutes or until the vinaigrette is thickened and the consistency of light syrup. Cool to warm and pour over salad. 

Serve salad with crusty bread and a glass of pinot noir. I am repeatedly asked for this recipe as everyone loves it and I gladly share.

Let me know if you try the recipe and what you think.

¡Buen provecho!