Spinach Salad Wraps

5 Tb red wine vinegar
1/4 cup sour cream
2 Tb sugar
2 tsp snipped fresh parsley
1 tsp salt
2 cloves garlic, minced
1/2 tsp dry mustard
1 tsp olive oil
1 5 oz pkg fresh baby spinach
6 10 inch flour tortillas
6 slices mozzarella cheese, torn in half
8 oz fresh mushrooms, sliced
12 slices bacon, crisp cooked and drained
1/2 cup thinly sliced red onion
3 hard cooked eggs sliced

For dressing wisk together vinegar, sour cream, sugar, parsley, salt, garlic, and dry mustard until combined. Wisk in the olive oil; set dressing aside.

Divide spinach among flour tortillas. Top with cheese, mushrooms, bacon, red onion, and sliced eggs. Drizzle with dressing.

Roll up tortillas. If necessary, secure with toothpicks. If desired, wrap in waxed paper and cut in half to serve. Makes 6 servings.

BHAG August 2011

Chickpea Salad

In a mediium bowl combine 15 oz can chickpeas rinsed, 1/2 cup raisins, 1/4 cup chopped roasted red peppers, 1/4 cup chopped fresh flat leaf parsley, 2 scallions, sliced, 3 Tb olive oil, 1/2 tsp salt, and 1/4 tsp pepper.

Serve with 1/2 pound Manchego cheese sliced, 1/4 pound thinly sliced serrano ham or prociutto, 1/2 cup mixed olives, and 1/2 small loaf country bread for a romantic picnic.