CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away.
Over the years 
Tangy twist to the old fashion spinach salad. If you like and have the time, make the dressing in the morning. The longer it sits, the better it is. Wash your spinach ahead of time. Makes for easy preparation later. You can also do the grilling early. That way, all you have to do is mix it all before serving.
1 Bag of baby spinach leaves
1 Egg plant
1 Yellow Bell Pepper
24 Snap Peas (pea pods will also work)
10 spears fresh Asparagus
Pickled Garlic
Sundried Tomatoes packed in Olive Oil
Olive Oil
1 fresh lemon
1 garlic clove (crushed)
Sugar
White Balsamic Vinegar
salted pumkin seeds
Wash all vegetables well. Peel and slice Egg Plant. Then put into a drainer and salt. Let sit until most of the liquid has come out. Grill pepper, asparagus and egg plant. After grilling pepper, put into an air tight container. Just set the other veggies asside. After 20 minutes, peel the pepper. Slice asparagus into 1 inch pieces and slice egg plant into strips. Right before serving, mix all veggies together, indcluding sundried tomatoes (sliced) and whole pickled garlic. For dressing, pour in olive oil (about 1/4 cup to ½ cup (depending on how big your salad is), white balsamic vinegar (about half the amount of the olive oil), garlic clove, grated peel from lemon, juice from lemon and 2 tsp of sugar. Shake like crazy. Then dress your salad right before serving. It is some work, but well worth it.
