Spinach Salad with Sun-dried Tomatoes

Spinach Salad with Sun-dried Tomatoes
Salad
1 pound fresh spinach or baby spinach leaves
1 jar (12 ounces) roasted red peppers, drained and blotted dry
1 can (15 ounces) chickpeas, drained4-5 ounces feta cheese, crumbled
Warm vinaigrette10-12 sun-dried tomatoes packed in oil, drained
4 tablespoons virgin olive oil2 1/2 tablespoons minced garlic
2/3 cup balsamic vinegar
1 teaspoon salt, or to taste
Freshly-ground black pepperBring a small pot of water to a boil.Meanwhile, if using large spinach leaves, tear the stems from the leaves and discard the stems. Whatever kind of spinach you are using, place the leaves into a colander and rinse thoroughly under cold running water to remove any sand or grit. Spin dry. Arrange in a salad bowl.Plunge the chickpeas into the boiling water, drain and run quickly under cold water. Allow to drain. Slice the red pepper into thin strips. Add the chickpeas and the pepper to the spinach greens. Sprinkle the feta over all.Add the red pepper strips, the blanched chickpeas and the feta cheese.For the vinaigrette: Cut the sun-dried tomatoes into thin strips. Set aside. Heat a heavy skillet or wok, add 3 tablespoons of the oil and heat until very hot but not smoking. Toss in the sun-dried tomatoes and garlic and stir-fry for 10 seconds, until fragrant. Add the vinegar, and heat until very hot. Slowly pour in the remaining oil and continue heating. Once the dressing is very hot, add the salt and pepper. Carefully drizzle over the spinach salad and serve immediately.Serves six. "Spices of Life: Simple and Delicious Recipes for Great Health" by Nina Simonds (2005 Alfred A. Knopf)