Balsamic Vinaigrette Dressing

This is included in one of my other posts, but as requested, I am posting it by itself so it is easier to find. This is a basic balsamic vinaigrette dressing that comes together in a snap and can be served immediately, although the flavors tend to blend when stored in the refrigerator for a while.

1/2 c. balsamic vinegar
1/4 c. cold-pressed olive oil
1/2 t. crushed black pepper
1/2 t. Real Salt
1/2 t. garlic powder OR 1 T. minced fresh garlic

Combine all ingredients in a jar or container fitted with a leak-proof lid (the leak-proof part is VERY important). Shake vigorously for about 1 minute. If not serving right away, shake vigorously again immediately before serving. Will keep for a while in the refrigerator (not quite sure how long - I always use it up before it goes bad).

Feel free to vary the ratios. If you like a stronger dressing, use more vinegar. If you like a milder, creamier dressing, use more olive oil. Same idea with the seasonings - start small and add more as needed to suit your taste.

Serving Suggestion: This is good on salads, of course, particularly spinach salads - but don't stop there. Drizzle it on sandwiches and vegetables. Add to soups for some zip. Or, my personal favorite, use it as a dipping sauce for foccasia bread or any other hard bread or rolls (this method is also known as Italian Butter).

Spinach and Roasted Red Pepper Salad

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.