Gazpacho Salad~

Adapted from The Neelys

1 pound of Campanelle tomatoes, cut into eighths or grape tomatoes, cut in half

1 small red onion, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 English cucumber, peeled and diced

2 six-ounce packages of baby spinach

1/4 cup red wine vinegar

1/4 cup sherry vinegar

1 tablespoon grainy mustard

1 tablespoon honey

Pinch of red pepper flakes

Kosher salt and freshly ground black pepper to taste

3/4 cup olive oil

Combine tomatoes, onion, peppers and cucumbers in a bowl; toss.  Put one bag of spinach into a serving bowl, layer with half the diced vegetables.  Add the second bag of spinach followed by the rest of the veggies.



Mix all dressing ingredients except the oil.  Slowly add oil, whisking to combine.  Toss salad with dressing right before serving.