Chunks of feta cheese nestle in iron-rich spinach with a garlicky vinaigrette. If you can't find tender baby spinach, coarsely chop the regular kind.
3 tablespoons red wine vinegar
1 clove garlic, pushed through a press
1/4 cup olive oil *
1 package (10 ounces) fresh baby spinach, stemmed, washed and dried
1/2 red onion, thinly sliced
8 ounces feta cheese, crumbled
1/2 jar (4 ounces) roasted red peppers, drained, patted dry and cut into strips
1/4 cup coarsely chopped walnuts *
1. In a large salad bowl, combine vinegar and garlic. Add oil in a thin, steady stream, whisking constantly until smooth.
2. Add spinach and onion to dressing and toss to coat. Gently mix in feta and pepper strips. Divide salad on plates; sprinkle with walnuts.
Prep time: 15 minutes
nutrition per serving