Mediterranean Vegetable Salad

• 1/3 cup tarragon vinegar or white wine vinegar
• 2 tablespoons canola or soybean oil
• 2 tablespoons chopped fresh or 2 teaspoons dried oregano leaves
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground mustard
• 1/2 teaspoon pepper
• 2 cloves garlic, finely chopped
• 3 large tomatoes, sliced
• 2 large yellow bell peppers, sliced into thin rings
• 6 oz washed fresh spinach leaves (from 10-oz bag), stems removed (about 1 cup)
• 1/2 cup crumbled feta cheese (2 oz)
• Kalamata olives, if desired

1. 1. In small bowl, mix vinegar, oil, oregano, sugar, salt, mustard, black pepper and garlic. In glass or plastic container, place tomatoes and bell peppers. Pour vinegar mixture over vegetables. Cover and refrigerate at least 1 hour to blend flavors.
2. 2. Line serving platter with spinach. Drain vegetables; place on spinach. Sprinkle with cheese; garnish with olives.
3. Nutrition Information:
4. 1 Serving: Calories 120 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 10mg; Sodium 330mg; Total Carbohydrate 11g (Dietary Fiber 3g, Sugars 6g); Protein 4g Percent Daily Value*: Vitamin A 70%; Vitamin C 230%; Calcium 8%; Iron 10% Exchanges: 0 Other Carbohydrate; 2 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1
5. *Percent Daily Values are based on a 2,000 calorie diet.

tarragon vinegar, soybean oil, oregano, sugar, salt, ground mustard, pepper, garlic, tomatoes, yellow bell peppers, feta cheese, olives

Taken from www.epicurious.com/recipes/member/views/mediterranean-vegetable-salad-50022678 (may not work)