Spinach Salad

by on May 26, 2013 » Add the first comment.
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1 roasted pepper
4 artichoke hearts
10 black olives (calamata)
1 tbl balsamic vinegar
1 tbl mustard
1 tbl grape seed oil

Roast pepper over flame till black, peel back black (discard). Julienne strips. Quarter artichoke hearts and toss all w/dressing.

Dressing; 1 tbl each, balsamic vinegar, mustard, grapeseed oil

Or use the recipe for Hot Bacon Dressing

Find more like this: Grandpa's Use Only

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