Spinach Salad in Tomato Juice Vinaigrette served with Mackerel Stuffed Canned Tomatoes

2 28-oz. cans Racconto whole peeled Italian plum tomatoes (reserve liquid for vinaigrette)

2 5-oz. containers Earthbound Farm Organic baby spinach

3 4-oz. cans King Oscar Royal Fillet Mackerel with Jalapeño peppers

2 tsp Greenridge Farm Red Jalapeño mustard

1/4 C. good quality olive oil

2 tsp honey

2 tsp balsamic vinegar

4 T mayonnaise

Salt and freshly ground pepper

Serves 4 as a main dish salad or 6 as a side salad

Tomato Juice Vinaigrette

Drain canned tomatoes in metal strainer over glass bowl. Cut off the top third of tomatoes and with

a sharp paring knife remove small amount of seeded interior flesh. Discard, or keep tops and tomato

pieces for use later if desired. Place prepared tomatoes in another bowl and refrigerate till needed.

(Note 1)

Press juices through strainer with back of wooden spoon into same juice bowl. Reserve strainer juice

and refrigerate. Discard solids in strainer.

Whisk 1/4 cup of reserved tomato juice, 2 teaspoons mustard, 2 teaspoons honey, and 2 teaspoons

of balsamic vinegar in shallow glass bowl. Slowly add 1/4 cup olive oil, whisking to incorporate.

Season to taste with salt and freshly ground pepper. Refrigerate until needed.

-Makes about 1/2 cup

Mackerel Stuffed Tomatoes

Drain cans of mackerel in strainer gently pushing to remove excess liquids and discard liquid. With

a fork, finely break up mackerel in a small bowl. Finely dice up two reserved tomatoes and add to

mackerel with mayonnaise. Use this mixture to carefully fill 16 of the best looking canned tomatoes

with a cake frosting icing bag with large opening tip, taking care not the break the flesh of the

tomatoes. (Note 2) Return to refrigerator until ready to serve.

Just before serving dress spinach with quarter cup of vinaigrette or more to taste. Serve in chilled

bowls or plates. Top dressed salad with stuffed tomatoes. Drizzle reserved vinaigrette over tomatoes

and serve, passing additional reserved vinaigrette, salt and pepper.

(Note 1: Take special care when draining the tomatoes to insure their keeping intact.

Note 2: Again, handle the tomatoes gently when stuffing so as not to break the flesh.)

Mark Clemens

* Recipes are published as they were submitted to the Cook of the Week Challenge judges.