Spinach Salad with Lemon Rum Sauce
Serves 8
4 red peppers cut into triangles
2 (10 oz.) packages, baby spinach, cleaned
1 cup of lemon Rum
1/4 cup key lime juice
1 cup of mayonnaise
1 tsp lemon zest
1 Tbsp coriander, chopped
3/4 cup of olive oil e.v.
In a saucepan heat Rome and key lime juice on medium heat, and simmer until reduced by half. Remove from heat and cool in your freezer for 5 minutes.
When cooled, combine it with next 3 ingredients and whisk well. Drizzle in the olive oil slowly and keep whisking until it is incorporated in all.
Throw this dressing with spinach and red peppers and serve. Save a little dressing to dress plates.
