Three Cheers for the Red, White, and Bleu!

Here's a beautiful, delicious salad in honor of Independence Day.  This is the signature salad at one of my favorite casual New Orleans' eateries named Zea Rotisserie & Grill.  This is not their exact recipe, but it is a close approximation.

The combination of spicy  (Pow!) pepper jelly, sweet (Pow!) raisins, and salty (Pow!) bleu cheese
is a flavor explosion!

Spinach Salad with Pepper Jelly Vinaigrette

Inspired by Zea Rotisserie & Grill

(click here to print)

5 oz. (about 3 cups) baby spinach, washed and spun dry
2 Tbsp. sun-dried tomatoes, julienned (RED)
2 Tbsp. golden raisins, plumped in some of the salad dressing and drained
2 Tbsp. toasted, chopped pecans
1/4 cup Pepper Jelly Vinaigrette (see below)
1/4 cup bleu cheese crumbles (WHITE & BLEU!)
1 teaspoon sesame seeds
Pitted Kalamata olives to taste (4 to 8)

Pepper Jelly Vinaigrette:
1/4 cup pepper jelly
2 Tbsp. balsamic vinegar
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 cup extra-virgin olive oil

Combine vinaigrette ingredients in a jar with a tight-fitting lid and shake well.

Combine spinach, sun-dried tomatoes, plumped raisins, and pecans in a large bowl.  Toss with the vinaigrette.
 
Place salad on serving dish and sprinkle evenly with the bleu cheese, sesame seeds, and olives.

Serves 2 as a main dish or 4 as a side dish

NOTE:  The "authentic" dressing is also available pre-made and can be ordered here.  Grilled chicken or steak can be added to this salad to make it a main dish for carnivores.

Happy 4th of July!  And God Bless the U.S.A.!

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