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Spinach, Red Bell Pepper, and Goat Cheese Salad (D, KLP, TNT)
Source: Bon Appetit, June 2002
Serves: 4

2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh oregano
4 cups baby spinach leaves, coarsely chopped, about 4 oz.
1-1/2 large red bell pepper, diced
1-1/2 cups diced celery, about 3 stalks
3/4 cup crumbled soft fresh goat cheese
1/3 cup chopped red onion

Whisk oil, lemon juice and oregano in large bowl to blend. Season to taste with salt and pepper.

Add spinach, bell peppers, celery, goat cheese, and red onion to dressing; toss to coat. Divide salad among 4 plates and serve.

Posted by Judy Hochsztein

Nutritional Info Per Serving: N/A