Tasty Tuesday: Gazpacho Salad with Spinach

My version of The Neely's Gazpacho Salad

Ingredients

3 medium ripe tomatoes, seeds removed
1 red onion
1 yellow bell pepper, seeds removed
1 red bell pepper, seeds removed
1 cucumber
2 (6-ounce) packages baby spinach

Red Wine Vinaigrette, recipe follows

Directions
Dice tomatoes, red onion, peppers, and cucumber. Add to a medium bowl and mix together.
Alternate a layer of vegetables and spinach into a larger bowl. Drizzle with Red Wine Vinaigrette.

Red Wine Vinaigrette:
1/2 cup red wine vinegar
1 tablespoon Creole mustard
1 tablespoon honey
3/4 cup olive oil
Pinch red chili flakes
Kosher salt and freshly ground black pepper

In a medium bowl, add red wine vinegar, Creole mustard and honey. Whisk together. Slowly whisk in olive oil, to allow mixture to emulsify. Stir in a pinch of chili flakes and salt and pepper, to taste.

Keep the Faith!

Until next time,
~E