Spinach, Pimiento and Feta Salad

Total time: 25 minutes
    This is almost a pantry salad with white beans, pimentos or roasted red peppers from a jar and Greek olives. Get salad ready spinach and it's a snap. 

 Ingredients:

• 3oz (90gr) fresh spinach
• 3oz (90gr) pimiento or roasted red pepper   net weight
• 3/4 cup (6oz, 180gr, net weight) white beans, cannellini
• 12 Greek, dry-cured olives
• 1.5oz (45gr) feta cheese
• 2 tbs chives or garlic chives
• Sherry Vinaigrette:
• 2 tbs sherry vinegar
• 1 tbs Dijon-style mustard
• 3 tbs olive oil for salads

 Instructions:

• Open, drain and rinse beans. Refrigerate unused portion.
• Slice pimiento
• Wash spinach if necessary, spin dry. Tear, if needed.
• Pit olives if needed, slice in half.  
• The salad:  In a medium bowl mix vinegar and mustard. 
• Slowly add olive oil, whisking constantly until well combined.
• Add beans, chives, olives and peppers.  Stir well to combine. 
• Divide spinach and put on 2 plates. 
• Top with salad, sprinkle with feta and serve.