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Spinach & Roasted Red Pepper Salad With Sherry Vinaigrette
Sherry Vinaigrette (makes about 1-1/2 cups):
1 shallot, peeled, cut in quarters
3 tablespoons red-wine vinegar
3 tablespoons Sherry vinegar*
2 teaspoons Dijon mustard
1 teaspoon kosher salt or sea salt
2 pinches freshly ground white pepper
1/2 cup plus 1 tablespoon olive oil
1/2 cup plus 1 tablespoon corn oil

12 cups fresh baby spinach leaves, washed and dried
2 roasted red peppers, drained, dried, cut in 1/2-inch slices
1/2 cup crumbled chevre or blue cheese
1/2 cup toasted chopped walnuts
Place the shallot, both vinegars, mustard, salt, and pepper in the jar of the Cuisinart® SmartPower Premier™ Blender. Cover. Pulse 10 times to chop the shallot. Remove 1-ounce measure cup from lid. Turn Blender On. Blend on High for 10 seconds. Add the oils through the opening in the lid in a slow steady stream. Then blend until completely emulsified, about 20 to 30 seconds. Best made at least an hour ahead. Vinaigrette will keep, covered and chilled, 1 week. Remove from refrigerator about 30 minutes before serving, you may need to blend again to re-emulsify. This recipe makes more dressing than you will need, but it is nice to have a homemade vinaigrette ready for salads. Place the spinach and roasted peppers in a large salad bowl. Toss. Drizzle with about 1/3 cup of the Sherry Vinaigrette, and toss. Garnish with the chopped walnuts and crumbled chevre. Serve. Place some of remaining vinaigrette in a small pitcher and pass for those who prefer more dressing.

Servings: Makes x servings

Nutritional information per serving

Calories 298 (98% from fat) • carb. 2g • pro. 0g • fat 11g • sat. fat 4g • chol. 21mg • sod. 308mg • calc. 53mg • fiber 1g

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