SUMMERY SPINACH SALAD
Keeping jars of various pestos in the refrigerator comes in handy when you are struck with inspiration for a different-tasting viniagrette.

Ingredients:

Method:
baby spinach leaves
1 ripe pear, julienned
1 ripe mango, sliced
1/2 red onion, thinly sliced
Optional:
sliced mushrooms
1/2 cup crisply-cooked bacon, crumbled
1 hard-boiled egg, finely chopped
 Wash and drain spinach leaves. Toss with viniagrette in serving bowl.
Add remaining ingredients on top. Toss again immediately before serving.
Sundried Tomato Viniagrette
juice of 1/2 lemon
1 Tbsp ready-made sundried tomato pesto
1/2 cup olive oil
salt + freshly ground pepper
 Whisk dressing ingredients together, adding the oil slowly; or put everything in a jar and shake vigorously.