Gazpacho Salad

• 3 medium ripe tomatoes, seeds removed
• 1 red onion
• 1 yellow bell pepper, seeds removed
• 1 red bell pepper, seeds removed
• 1 cucumber
• 2 (6-ounce) packages baby spinach
• Red Wine Vinaigrette, recipe follows
• 1/2 cup red wine vinegar
• 1 tablespoon Creole mustard
• 1 tablespoon honey
• 3/4 cup olive oil
• Pinch red chili flakes
• Kosher salt and freshly ground black pepper

1. Dice tomatoes, red onion, peppers, and cucumber.
2. Add to a medium bowl and mix together.
3. Alternate a layer of vegetables and spinach into a larger bowl.
4. Drizzle with Red Wine Vinaigrette.
5. In a medium bowl, add red wine vinegar, Creole mustard and honey.
6. Whisk together.
7. Slowly whisk in olive oil, to allow mixture to emulsify.
8. Stir in a pinch of chili flakes and salt and pepper, to taste.

tomatoes, red onion, yellow bell pepper, red bell pepper, cucumber, baby spinach, red wine vinaigrette, red wine vinegar, creole mustard, honey, olive oil, red chili flakes, kosher salt

Taken from www.foodnetwork.com/recipes/patrick-and-gina-neely/gazpacho-salad-recipe.html (may not work)