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)
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.