Green Salad With Pepper Jelly Vinaigrette

Zea's is one of my favorite restaurants. Two of my faves on the menu are this salad and their grits. I have taken this to our church small group meetings and when I am taking a meal to a family. I always get requests for the recipe. Just remember you can prepare everything in advance (put in individual baggies) and assemble salad right before serving.

1/4 cup red pepper jelly
2 tablespoons balsamic vinegar
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 cup olive oil
6 ounces fresh baby spinach
6 ounces bag of romaine mix
2 tablespoons sun-dried tomato
2 tablespoons roasted pecan
2 tablespoons golden raisin
1 teaspoon toasted sesame seeds
1/4 cup blue cheese, crumbles
5 kalamata olives

Combine all ingredients and mix well in blender or food processor. Can be made ahead a day ahead (or even two). When ready to serve combine spinach, 1/3 cup ONLY of vinaigrette, tomatoes, pecans and raisins in large salad bowl. Toss until leaves are evenly coated with vinaigrette. Garnish with blue cheese and olives.

Note: Salad serves 1 -2 people