ZEA’S SPINACH SALAD WITH PEPPER JELLY VINEGARETTE

Pepper Jelly Vinaigrette
Makes 3/4 cup

1/4 cup rice wine vinegar

1/4 cup pepper jelly

1 tablespoon fresh lime juice

1 tablespoon grated onion

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup vegetable oil

In a small bowl, whisk together vinegar, pepper jelly, lime juice, grated onion, salt and pepper. Add oil in a slow, steady stream, whisking until blended.

The salad can be varied by changing out the nuts, cheeses and proteins included.

Zea's Spinach Salad with Pepper Jelly Vinaigrette
Makes 1 large salad

3 cups baby spinach

2 tablespoons chopped sun-dried tomatoes

2 tablespoons golden raisins

2 tablespoons pecan pieces

1/4 cup Zea's Pepper Jelly Vinaigrette

1/4 cup blue cheese crumbles

1 teaspoon sesame seeds

4 to 8 kalamata olives, pitted, halved

In large bowl, combine spinach, tomatoes, raisins and pecans. Toss with vinaigrette.

Place salad in serving bowl and evenly sprinkle with cheese crumbles, sesame seeds and olives.