This is a beautiful salad creation inspired by a recent cooking class I took at the Culinary Institute of America in Napa Valley. You can make your own creations too. Just assemble the ingredients, layer them on a plate and drizzle with a basil red pepper dressing.

Dressing 1/4 cup red wine vinegar 1/4 cup extra virgin olive oil 1 teaspoon minced garlic 1/2 cup chopped fresh basil 1/4 cup chopped roasted red peppers 1/4 teaspoon cumin salt and pepper to taste

Salad 2 cups small spinach leaves 2 medium potatoes, cooked and sliced* 2 medium tomatoes, thickly sliced 1 small red onion, sliced 1 cup cooked or canned sliced beets 1 medium cucumber, sliced 1 medium green pepper, sliced 1 medium roasted red peppers, sliced 2 eggs, hard cooked and sliced

In a small food process or blender, combine dressing ingredients. Process until mixed.

Assemble salads on individual plates. Drizzle a little dressing over each layer of the salad as you build up the layers.

Arrange spinach leaves on the plate. Top with slices of potato. Add slices of tomatoes. Top with a thin slice of onion (slightly smaller in circumference than the tomatoes). Add a round of cucumber and then beets. Add a slice or ring of green pepper and a slice of roasted red pepper. Finish with a slice of hard boiled egg.

*Note: In place of potatoes, use cooked grains of your choice such as cooked brown rice.

Serves 4

Nutritional Information per serving:

Calories: 250 Fat, gm.: 16 Protein, gm.: 6 Carbs, gm.: 22 Cholesterol, mg.: 90 Fiber, gm.: 3.9