This salad, from my friend Karen Sarto, was a big hit with all my kids. They begged me to get the recipe.

Spinach Salad

2 (6 ounce) bunches fresh baby spinach
½ pound mushrooms, sliced
¼ cup sun-dried tomatoes
¼ cup black olive rings
1 (14 ounce) can cut hearts of palm
2 Israeli cucumbers, sliced
¼ cup toasted slivered almonds

Mix all ingredients together and toss with balsamic vinaigrette.

Balsamic Vinaigrette

¼ cup balsamic vinegar
2 teaspoons dark brown sugar
1 Tablespoon chopped garlic
¼ teaspoon dried oregano
¼ teaspoon dried basil
1/8 teaspoon red pepper flakes
½ teaspoon salt
½ teaspoons freshly ground black pepper
¾ cup extra virgin olive oil

Beat the vinegar in a bowl with the sugar, garlic, oregano, basil, red pepper, salt and pepper until sugar and salt dissolves. Then beat the oil in slowly, whisking constantly. (or place all the ingredients in a cruet and shake well to combine.) Taste and adjust the seasonings. Use immediately or cover and refrigerate, whisking or shaking again before use.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!