Spinach Salad with Mustard Vinaigrette

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Written by vegweb.com

Saturday, 28 February 2009 12:29

Ingredients:    - 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 < Prev   Next >