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Mendo Bistro featured exciting food events
for Northern California gourmets
It closed in 2015.

Spinach Salad Dressing


6 oz Sherry vinegar
1 bunch parsley, chopped
2 Tbs chopped garlic
1 red onion, chopped fine
Salt & pepper to taste
1 1/2 cups olive oil

Combine ingredients up to oil in food processor.
With machine running drizzle in oil.

Spiced Pecans

1/4 cup sugar
2 Tbs water
1 tsp cinnamon
2 tsp cayenne
1/2 can pecans

Dissolve sugar in water, add spices and toss nuts.
Spray a cookie sheet with nonstick vegetable spray, place nuts
in single layer and roast for 5 minutes in medium oven.

To make salad heat 2 oz of dressing with 6 or 7 sundried
(or ovendried, we make our own from organic tomatoes from Commanche Creek Farms) tomatoes.
Have in a bowl a handful of washed and drained spinach,
a few chunks of Gorgonzola cheese and 10-12 spiced pecans.
Pour hot dressing over the salad, toss and enjoy.

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