This salad is a nice compliment to many entrées or as an iron-rich main course at lunch time.
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 tbsp whole grain mustard
Salt and pepper to taste
8 oz. clean, dry spinach leaves (about 6 cups)
Step 1: Mix together the olive oil, red wine vinegar, mustard, and salt and pepper. Gently toss the spinach with the vinaigrette.
To up this salad to a main course, try topping each serving with a Potato, Bacon And Cheddar Tart.