Spinach Salad

Look for bottled balsamic glaze in most specialty markets. To make a balsamic glaze, pour 1 bottle balsamic vinegar in saucepan and bring to a gentle boil, reduce heat simmer until contents reduced by half. Remove from heat, let cool and store in airtight container. Does not need refrigeration. Recipe from Chef Vera Ambrose.

10 cups baby spinach leaves

5 slices bacon, coarsely chopped and cooked and drained (See note)

2 large ripe avocados, halved

3 large vine-ripened tomatoes (heirloom if possible, choose red and yellow), sliced

12 red onion rings

1 cup crumbled feta or blue cheese

Vinaigrette Salad Dressing

(Makes approximately 1 ½ quarts and can be made a week in advance)

¾ cup sugar

1 ½ teaspoons dry mustard (Coleman’s preferred)

2 cloves garlic, crushed

1 ½ teaspoons salt

1 teaspoon black pepper

¾ cup cider vinegar

¾ cup reduced calorie mayonnaise

1 ½ tablespoons Dijon mustard

1 ½ cups salad oil (choose a good quality olive oil if possible)

¼ cup red onion, finely diced

¼ cup chives, finely chopped

½ cup red, yellow or orange bell peppers, finely diced

Balsamic glaze

Note: To cook bacon, sprinkle with a bit of brown or granulated sugar, arrange on a baking sheet and bake at 350 degrees until crisp

To make dressing: Add all ingredients together except oil, onion, chives and peppers. Using the whisk attachment on electric mixer, slowly mix ingredients then slowly add oil — this should take several minutes. Add onions, chives and peppers. To serve: toss spinach with approximately 1 cup of dressing until lightly coated. Arrange on a white platter, arrange the avocado, bacon, tomatoes, onion and cheese on top. Garnish platter with a drizzle balsamic glaze. Serve extra dressing on the side. Serves 12.

Per serving (without extra dressing): 173 calories; 14 g fat (4 g saturated fat; 73 percent calories from fat); 9 g carbohydrates; 14 mg cholesterol; 284 mg sodium; 4 g protein; 5 g fiber.

25 minutes

to make