Spinach
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
