Spinach Salad With Red Pepper Vinaigrette
serves 4
Use leftover warm sweet-and-sour dressing for this salad to make grilled salmon with pickled peppers.
This recipe is part of Andrew Schloss's Sunday Dinners.
10 ounces (1 bag) fresh spinach leaves, washed, dried and stemmed
1 bunch scallions (white part), sliced
1/2 bunch flat parsley leaves
1/4 pound mushrooms, wiped clean and sliced
1 onion, finely chopped
1/4 cup olive oil
2 large roasted red bell peppers, diced
2 cloves garlic, minced
1/4 pound smoked turkey breast or ham, finely diced
2 tablespoons sugar
1/4 cup red wine vinegar
prep: 5 minutes
total: 5 minutes
large salad bowl
large skillet
1. In a large salad bowl combine the spinach, scallions, parsley leaves and mushrooms. Set aside.
2. In a large skillet, sauté the onion in the olive oil for 1 minute. Add the roasted peppers, garlic, smoked turkey, sugar and vinegar and heat through. Pour about half of the dressing (1 1/8 cup) over the salad and toss.
