Mediterranean Spinach Salad with Roasted Red Pepper Vinaigrette – Recipe!

Salads are one of those things I crave, and during the springtime — I change up my recipes quite often to reflect the new array of vegetables.  My Mediterranean Spinach Salad with Roasted Red Pepper Vinaigrette is a true delight and it’s packed with ingredients that will remind you of a wonderful warm place.

Leafy baby spinach tossed with kalamata olives, garbanzo beans and feta cheese create a delightful one bowl meal, but the roasted red pepper vinaigrette is the show stopper in this recipe.  The vinaigrette is made in a food processor with jarred roasted red peppers, garlic, a dollop of grainy mustard, vinegar and olive oil.  When pureed until smooth, the flavors pop with sweet tangy goodness that make this salad taste so special.

I like to serve it as a main course because it’s hardy enough to fill you up and it would be nice for either lunch or dinner.  If you need some protein in the mix, a little shredded chicken or roasted shrimp would be a great addition.

Ingredients

5 cups baby spinach leaves

1 cup kalamata olive, drained

1 cup garbanzo beans, rinsed and drained

2/3 cup crumbled feta cheese

Roasted Red Pepper Vinaigrette

1 cup roasted red peppers, about 1 in total

1 clove garlic

1 teaspoon whole grain mustard or Dijon

pinch of salt and pepper

1/4 cup rice wine vinegar

1/3 cup olive oil

(Serves 4)

To Prepare:

1. In a big bowl, add spinach, olives, and garbanzo beans.
2. In a food processor, add roasted red peppers, garlic, mustard, salt and pepper.  Puree until chunky smooth, about 1 minute.  While processor is running, add vinegar through feed tube, then add olive oil until completely smooth.  Vinaigrette should be thin enough to drizzle (add more oil, if necessary).
3. Spoon vinaigrette over salad, and toss.  Sprinkle feta over salad and serve.  Enjoy!