Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Red Pepper and Feta salad with port and spice vinaigrette
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1 cup ruby port |
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1/3 cup red wine vinegar |
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3 tablespoons sugar |
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1 2" cinnamon stick |
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1/4 teaspoon nutmeg |
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6 tablespoons vegetable oil |
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1 large red bell pepper |
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1 bag salad greens |
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3/4 cup feta cheese |
Combine ruby Port, wine vinegar, sugar, cinnamon stick and nutmeg in heavy medium saucepan. Boil mixture until sugar dissolves and mixture is reduced to 2/3 cup, about 5 minutes. Transfer mixture, including cinnamon stick, to blender. With machine running, gradually add vegetable oil and blend well. Strain vinaigrette into small bowl. (Can be made one day ahead; refrigerate; bring to room temperature before using.)
Combine pepper strips, greens, and feta in bowl. Toss with dressing. Serve.
NOTE: This called for roasted red pepper, but since we like them "raw" I just served it that way and didn't roast one.