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Recipe submitted by yabbitgirl, 04/03/08

Spinach Salad with Mustard Vinaigrette

Ingredients (use vegan versions):

    5 cups chopped fresh spinach leaves
    1 med red onion, sliced thin
    3 med tomatoes, chopped
    black olives
    1 large sweet red bell pepper, in strips
    Vinaigrette:
    1/4 cup vegan Dijon-type mustard
    1 Tablespoon balsamic vinegar
    1 Tablespoon red wine vinegar
    2 Tablespoons olive oil
    dash dried dill
    1/2 teaspoon sweetener of your choice (optional)

Directions:

Blend ingredients for vinaigrette, adding oil and sweetener if needed. Chill well.  Arrange saladings in a bowl. Vinaigrette can be poured over salad before tossing, or passed at the table.

The vinaigrette keeps well, covered in the fridge. If the mixture is too thick, thin with a bit more vinegar.

Serves: 4