Friday, September 6, 2013

Spinach Salad Supreme

A few days ago, as I considered what to serve for a family gathering, I thought I’d try something new. 
Delicious and nutritious!
Poking through the fridge to see what was available, I came up with an interesting twist on an old favorite. Even spinach haters will love this salad! 

Spinach Salad Supreme:

1 - 16-oz. (454 g) pkg baby spinach, stemmed and chilled
6 fresh apricots, skin-on, cut into eighths
6 fresh strawberries, hulled and quartered
⅓ c. bocconcini “pearls,” well drained
6 slices bacon, fried until not quite crisp and cut into ½-in. pieces
¼ orange or yellow sweet bell pepper, cut into ½-in. pieces 
½ c. pecans or walnuts, coarsely chopped and toasted (see Note)

To make ahead, prepare and chill all ingredients on ice or in a very cold refrigerator. Immediately before serving, toss with Ron’s Arf ’n’ Arf Balsamic Vinaigrette and sprinkle with nuts. Serves 6-to-8.

The Index lists this excellent Vinaigrette under Salad Dressings: Vinaigrette (Ron’s Arf ’n’ Arf Balsamic). Be sure to use white balsamic vinegar when you dress this salad, as well as a top-quality olive oil.

Note: See the Index for How to Toast Nuts.

And then there was none! My wildly popular salad!

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