Spinach Salad and Goat Cheese Crisps

Serves 8-Preparation Time: 30 Minutes

3 each red and yellow bell peppers, sliced into 2" strips

2 tbsp. red wine vinegar

3/4 cup Bertolli Extra Virgin Olive Oil

8 oz. soft mild goat cheese

1-1/2 tsp. Tone's Italian Seasoning

2 tsp. lemon zest

24 New York Style Bagel Crisps

1/2 cup pine nuts, toasted with salt in 400 F oven until lightly browned

1 tbsp. Dijon mustard

2 cups Meza Tuscan Bruschetta, strained, reserve liquid

1 lb. fresh baby spinach (about 10 cups packed)

1 red onion, julienned

1. In a bowl, combine peppers with vinegar and 2 tbsp. olive oil. Chill peppers, covered, until ready to assemble salad.

2. In another bowl, add goat cheese and stir in 2 tbsp. olive oil, lemon zest and Italian Seasoning.

3. Make croutons by spreading goat cheese mixture on bagel crisps and topping with toasted pine nuts; set aside.

4. In a medium bowl, whisk together Dijon mustard., 3 oz. bruschetta juice and liquid from the pepper mixture. Slowly add remaining 1/2 cup olive oil. Set aside.

5. In a large bowl, toss spinach with bruschetta and mustard/pepper mixture, reserving some liquid for drizzling. Mound spinach leaves in the middle of 8 large plates. Scatter some peppers and onions evenly over spinach. Drizzle salad with remaining oil/juices.

Recipe courtesy of Sam's Club Meal Solution of the Week.

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