April 6–10

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Ingredients (Serves 6)

1 lb	fresh spinach or baby spinach leaves
1 cup	roasted red peppers (a 12-oz jar, roughly 4 red peppers), drained, and blotted dry with paper towels
1	15-oz can chickpeas, drained and rinsed
4 to 5 oz	feta cheese, crumbled

Warm Tomato-Garlic Vinaigrette:

3 to 4 tbsp	extra-virgin olive oil
10 to 12	sun-dried tomatoes packed in oil, drained, and cut into julienne strips
2½ tbsp	minced garlic
2/3 cup	balsamic vinegar
1 tsp	salt, or to taste
1/3 tsp	freshly ground black pepper

Instructions

1. If using large spinach leaves, tear stems from leaves and discard stems. Toss large leaves or baby spinach into a sink and add cold water to cover. Swish leaves with your hands to remove dirt. Lift out leaves and place in a colander or salad spinner to remove excess water. Arrange spinach leaves in salad bowl.
2. Cut roasted peppers into thin julienne strips. Arrange on spinach leaves, along with blanched chickpeas. Sprinkle crumbled feta cheese over salad.
3. Heat a heavy saute pan or wok, add several tablespoons of oil, heating until very hot but not smoking. Toss in sun-dried tomatoes and garlic, stir-fry for 10 seconds, until very fragrant. Add vinegar, and heat until very hot.
4. Slowly pour remaining oil and continue heating. Once dressing is very hot, add salt and pepper to taste. Carefully drizzle over spinach salad and serve immediately.

Excerpted from Spices of Life by Nina Simonds Copyright © 2005 by Nina Simonds. Excerpted by permission of Knopf, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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