The only thing that would have made this salad better was roasted almonds, but I didn't have any on hand. As a bonus, we had fresh spinach from the garden, but packaged spinach will also work. I took this as a dish to a Memorial Day barbecue and it was a huge hit.
1 red bell pepper, roasted (see post on roasting peppers)
12 cups raw spinach (about 2 regular sized packages)
1 cup cooked adzuki beans
1/2 recipe Balsamic Vinaigrette Dressing (recipe to follow)
In a very large skillet, heat a small amount of water (about 1/8 cup) and olive oil (about 1 teaspoon). When water is almost boiling, place a small amount of the spinach directly into the hot pan. Turn quickly over and over with tongs until spinach just starts to cook. Do not allow it to cook thoroughly. Set aside on a plate while finishing the remaining spinach in batches.
Remove as much water as possible from the spinach. Place wilted spinach in a large serving bowl. Top with beans. Dice roasted pepper and sprinkle over salad. Prepare dressing:
1/2 cup olive oil
1/4 cup balsamic vinegar
1 T. minced garlic
1 t. Real Salt
1 t. crushed black pepper
Place all ingredients in a jar with a screw-top lid. Shake vigorously for about one minute or until ingredients are combined.
Pour about half of the dressing over the salad and toss to combine. Add more dressing if necessary.
Optional: prepare dressing ahead of time and store it in the refrigerator. Shake well before using. This will help blend the flavors.
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