Ingredients
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
Preparation
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.
Line serving platter with spinach. Drain vegetables; place on spinach. Sprinkle with cheese; garnish with olives.
