Spinach Salad with Bacardi Limon Sauce


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And who would of thought that rum would go good on a salad instead of besides a salad.

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  • Salad
  • 4 red peppers cut in triangles
  • 2 (10 oz.) packages baby spinach, cleaned
  • Dressing
  • 1 C. Bacardi Limon Rum
  • 1/4 C. key lime juice
  • 1 pinch saffron (optional)
  • 1 C. mayonnaise
  • 1 tsp. lemon zest
  • 1 Tbs. cilantro, chopped
  • 3/4 C. extra virgin olive oil

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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.

Yield: 8 Servings.

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