Recipe for Feta and Flageolet Spinach Salad 
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Yield:
4
Ingredients:
Amount Ingredient
4 oz baby spinach leaves
10 oz ripe tomatoes cut into bite-sized pieces
1/4 cup cooked flageolet beans (or small cannelini) rinsed
1/4 cup diced red onion
2 tbl reduced fat feta cheese crumbled
----------------- FOR THE DRESSING: ----------------
1 pch kosher salt
1 x garlic clove minced
coarsely ground black pepper
1 tbl fresh lemon juice
1 tsp honey or to taste
1 tbl extra virgin olive oil
pinch dried thyme
----------------- ACCOMPANIMENT: ----------------
Instructions:
Instructions: Make the dressing: Tip the ingredients into the salad bowl and whisk vigorously to blend. Adjust salt, pepper and sweetness to taste. Add the beans to the bowl and toss. Add the remaining salad ingredients. Toss to combine. Allow to stand 10 to 20 minutes to develop flavor. Toss again. Serve with the warmed bread.

Variation: Use any citrus; sweeten with maple syrup.

NOTES : Satisfying supper with a crusty onion roll. Pack leftovers into a pita. Tangy and sweet! Use only fresh ingredients and a Greek feta.

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