Spinach Salad with Bacardi Limon Sauce
- 4 red peppers cut in triangles
- 2 (10 oz.) packages baby spinach, cleaned
- 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
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.