Instructions: 1. Combine spinach and next 5 ingredients (spinach through olives) in a large bowl. Pour 1 cup Sun-dried Tomato Vinaigrette over spinach mixture, and toss well. Sprinkle crumbled feta cheese over salad.

Yield: 4 servings (serving size: 2 cups).

Note: Store remaining vinaigrette in an airtight container in refrigerator for 1 week Serve with hot pasta.

Sun-dried Tomato Vinaigrette

1 cup sun-dried tomatoes -packed without oil -about 2 ounces 2 cups boiling water 3/4 cup water 3/4 cup no-salt-added tomato juice 2 tablespoons olive oil 2 tablespoons balsamic vinegar 1 tablespoon tomato paste 1/2 teaspoon pepper 1/4 teaspoon salt 1 garlic clove, peeled

1. Combine sun-dried tomatoes and 2 cups boiling water in a bowl; let stand 20 minutes. Drain. 2. Place sun-dried tomatoes, 3/4 cup water, and next 7 ingredients (3/4 cup water through garlic) in a food processor or blender; process until smooth.

Yield: 1 3/4 cups (serving size: 2 tablespoons).

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