Nov 232018
 

Here is a spinach salad that is straight from the bayou.

1 bag Spinach leaves

1/2 small Red Onion, thinly sliced

1 cup Cherry Tomatoes

1 cup Satsuma sections

1/4 cup toasted Pecans

Dressing:

1/2 cup Canola OIl

3 tablespoons Red Wine Vinegar

1/2 teaspoon Coarse Ground black Pepper

Pinch of Salt

1 tablespoon Sugar

Dash of Hot Sauce

Mix Well.

Toss spinach, red onions and tomatoes with dressing. Top with satsumas and pecans.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.