Finally a recipe! I know I've been short on the recipe side of my blog, I've just been soooo busy! But the Supper Club date came up, and so I found myself making a dish to share for that event, and I will share it with you for this week's Weekend Herb Blogging. This week it is hosted by Haalo at Cook (almost) Anything at least once. Weekend Herb Blogging was started by Kalyn at Kalyn's Kitchen, where an amazing compendium of South Beach Diet recipes can be found.

My herb of the week is serrano peppers. A few of the health benefits linked to chili pepper such as Serranos (as well as turmeric) include, 1) Lowered blood pressure and cholesterol, 2) Reduction in the frequency of headaches and migraines, 3) Improved cardiovascular health and increased circulation, 4) Increased metabolic rate, leading to weight loss, 5) Decreased frequency of colds, fevers and other respiratory problems, 6) Increased endorphin production (counteracts depression), 7) Anti-inflammatory benefits (arthritic conditions), 8) Nutritional benefits (hot peppers and spices are packed with vitamin A, C, beta-carotene, and other antioxidants) and 9) Improved digestive function (wards off flatulence and, in some cases, prevents ulcers).

My recipe is for an unusual salad flavor combination.

Spicy Spinach Salad with chocolate dressing

11 oz. organic baby spinach
1 orange serrano pepper, seeded, with rib removed and chopped finely
1.5 pints organic strawberries, washed and quartered
1 cup sliced almonds

Combine the above and toss together, adding chocolate dressing just prior to serving.

Chocolate dressing

1/3 cup olive oil
1/3 cup walnut oil
1/3 cup red raspberry white balsamic vinegar
1/2 teaspoon pink Himalayan salt
2 tablespoons chocolate extract

Blend together until creamy in appearance, then pour into the salad and toss.

It's hard to imagine the taste of this from reading the recipe, but my Supper Club companions genuinely loved it; it's surprisingly delicious!