Spinach with Chick Peas and Caramelized Onions

Ingredients

3 big bags of fresh baby spinach or

   4 8oz bags of frozen leaf spinach drained.
3 - 4 onions big Vidalia onions sliced
olive oil
2 lemons squeezed
salt and pepper
1 teaspoon lemon zest
3 cloves garlic chopped
1 can chick peas drained


Directions

Wash spinach in a large bowl of water, I do this several times, put in a colander to drain. If using frozen spinach, thaw and squeeze out any excess water.
In a large saucepan, pour 1 tablespoon olive oil, 3 cloves garlic chopped. Over medium heat, saute until the garlic just starts to brown, add the drained spinach to the saucepan, mix with a wooden spoon and continue to simmer covered until the spinach is tender and cooked through.
Drain in a colander, remove the garlic cloves.
Slice 3 or 4 onions, in a frying pan, pour 2 tablespoon olive oil and 1 teaspoon salt, once the oil is hot, add the onions and stir from time to time. Continue frying until the onions are reddish brown and caramelized. Tip the pan to one side and remove the onions so that as little oil as possible comes out of the pan. Place the onions on a paper towel and set aside.
Place the cooked spinach in a bowl, add 1 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon allspice, 1/2 teaspoon lemon zest and the juice of two lemons.
Mix all together.
Spread out on a platter, surround the spinach with chick peas (drained)
Spread the onions over the top and serve at room temperature.

You can make this two days ahead keeping the onions separate until needed.

Ron's Iceberg Salad 'Wedgie' with Blue Cheese, Bacon and Walnuts.

Found this recipe in Bon Appetit, really nice and refreshing. Although we nicknamed it Ron's Wedgie Salad it is actually from the DB Brasserie at the Venetian. I cut the iceberg circles in half as they seemed rather large. You can make most of it  the day before and then assemble before the meal.  Ron, by the way, highly approved of it and Chris, his wife, suggested serving it on toasted Italian bread the next time. That would make it a meal in itself.

Ingredients

1 iceberg lettuce
1 cup walnuts
4 slices bacon
8 oz blue cheese
1/2 cup sour cream
1/2 cup mayonnaise
5 tsp. sherry vinegar
2 tsp. lemon juice
salt, pepper
2 celery stalks
1 pint cherry tomatoes

Directions

Preheat oven to 350 degrees Fahrenheit. Toast walnuts on a rimmed baking sheet, tossing once until golden brown, 8 - 10 minutes. Let cool, coarsely chop.
Cook bacon in a large skillet over medium high heat, turning halfway through until brown and crisp.
8-10 minutes total.
Transfer to paper towels to drain. Let cool coarsely chop.
Cook 4 slices  bacon in a large skillet over medium high heat, turning halfway through, until brown and crisp. 8-10 minutes total.Transfer to paper towels to drain. Let cool , crumble.
Chop 2 stalks of celery, quarter 8 cherry tomatoes . Put to one side.
Place half of crumbled blue cheese in a bowl and microwave on medium until melted, about 1 minute (this will make it easier to whisk).
Add 1/2 cup sour cream, 1/2 cup mayonnaise, 5 teaspoons sherry vinegar, 2 teaspoons lemon juice to melted blue cheese. Whisk until smooth, season with salt and pepper.
All of the above can be prepared the day before and stored in the fridge covered.
To assemble:
Place 1 slice of iceberg lettuce sliced crosswise about 1 inch thick, spoon about 1/4 cup dressing on each slice of lettuce. Top with walnuts, bacon, celery, tomatoes and remaining blue cheese.
I sliced the iceberg lettuce circles in half, and decorated with spinach leaves and cherry tomatoes.