Hot spinach salad w/salmon

Yield: 6 Servings

Measure Ingredient
2 pounds Fresh spinach
1 cup Extra-virgin olive oil
1 teaspoon Chopped fresh ginger
1 tablespoon Caribe (crushed N. New Mexico hot red chile)
⅓ cup Raspberry or red wine vinegar
1 tablespoon Sugar
3 tablespoons Dijon-style mustard
¾ teaspoon Salt
½ cup Whipping cream
⅓ cup Chopped fresh dill
½ pounds Smoked salmon; slice very thin
6 slices Red onion; very thin, separate into rings

Rinse spinach very well and discard stems and any tough or wilted leaves.

Heat ¼ cup oil in a large, heavy skillet or wok. When oil is hot, add spinach, caribe and ginger. Cook over medium high heat, stirring, just until spinach is wilted, but not fully cooked. Set aside. In a small saucepan, combine remaining ¾ cup oil, vinegar, sugar, mustard, salt and cream. Heat until almost simmering, then remove from heat and stir in dill.

Divide hot spinach (reheat if necessary) among 6 plates; top with smoked salmon slices. Divide dressing evenly among salads, drizzling it uniformly over each. Garnish with onion rings and serve. Makes 6 servings.

From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .

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