Spinach Salad with BACARDI Limon Sauce
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"Spinach and red bell peppers are served in a zippy lime dressing. Colorful, and great for entertaining."
Original recipe yield: 8 servings.
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INGREDIENTS:
- Salad Ingredients:
- 4 red peppers cut in triangles
- 2 (10 ounce) packages baby spinach, cleaned
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- Dressing Ingredients:
- 1 cup BACARDI® Limon Rum
- 1/4 cup key lime juice
- 1 pinch saffron (optional)
- 1 cup mayonnaise
- 1 teaspoon lemon zest
- 1 tablespoon cilantro, chopped
- 3/4 cup extra virgin olive oil
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DIRECTIONS:
- In a saucepan add BACARDI® Limon and key lime juice, at medium heat, simmer and reduce by half, let cool down.
- In a mixing bowl add all other ingredients, except the olive oil, with a whisk, mix well and then drizzle in olive oil slowly. Keep whisking until it's all incorporated.
- Toss the dressing with the spinach and red peppers and serve. Save some dressing to decorate the plate.
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