Qpc Baby Spinach, Beef Jerky, Grill Capsicum Salad

Photo: Quay Po Cooks

Ingredients

1 big white onion, cut into rings

1/2 ts butter

1 ts brown sugar

Pamesan cheese (optional)

(A)

100 gm baby spinach, washed and dry

1 cup very thin strips of beef jerky

2 roasted red capsicum, skin seeds removed, cut in stips

2 heads of roasted garlic, skin removed

Ingredients for the salad dressing:

3/4 cup balsamic vinegar

(B)

1 tablespoon extra virgin oil

1 tablespoon maple syrup

1/2 ts ground black pepper

1/4 ts salt

Preparation

Heat the balsamic vinegar and bring to boil. Simmer and reduce to ½ cup. Add (B) and mix well with a whisk and set aside. Heat the pan and add butter. After butter melted, add onion and brown sugar. Sautee till onion is soft and place it in the mixing bowl. Add (A) into the mixing bowl. Pour in salad dressing and toss well. Add pamesan cheese and serve.

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About

I have never had beef jerky before I met my hubby. The first time I had it was about 15 years ago . I love it very much and every visit back to US, I will eat lots of it till my heart's content. Last Christmas, my hubby asked my step-daugther Erin to mail 6 packets of beef jerky to us and it was one of my surprise gifts. I had a year's supply of beef jerky’s! YAY! Yesterday when I was craving a baby spinach salad and grilled vegetables, I decided to have it for lunch. We get beautiful baby spinach in the markets here and it is frequently on hand as it is one of our favorites. On a whim, I added some beef jerky, chopped into bite size pieces, to the salad and it turned out so delicious that I just have to share with you all. I served this with ham, tomato and lettuce sandwich and a bowl of corn chips. The teriyaki beef tasted better than bacon, and is much lower in fat.