Spinach, Mint and Olive Salad Recipe

This is a "one bowl" main course summer salad. The combination of spinach, chick peas and olives is a classic Mediterranean combination. Feel free to add some grilled salmon, tuna, or chicken for a more substantial meal.

Serves 4 as a main course
(Suggestion: serve with warm croutons spread with goat cheese, hard-boiled eggs and a slice of melon)

• 2 cups cooked chick peas (3/4 cup dried)
• 1/2 lb. baby spinach, cleaned (if not available use bunches and remove stems)
• 1 red onion, cut in half and sliced very thinly
• 2 red bell peppers, roasted or grilled, peeled and thinly sliced lengthwise
• 1 cup, pitted olives (green or black or combo)
• 1 cup cherry tomatoes, cut in half
• 1 Tbls, fully packed fresh, chopped or chiffonade mint
• Juice from 2 lemons
• 1/3 cup of fruity, extra virgin olive oil
• 1 Tbls whole seed mustard
• salt and pepper
• drizzle of Meyer Lemon Oil, optional

Place first 7 ingredients in a bowl large enough for tossing.
In a small mixing bowl whisk together the mustard, lemon juice and salt and pepper to taste. Slowly pour in oil. Taste for seasoning.

Pour over all and toss gently. Set in a serving bowl with goat cheese croutons, slices of hard-boiled eggs and a drizzle of Meyer Lemon Oil and a bit more cracked pepper.