For Dressing:
1 medium red bell pepper
1/4 cup almonds, toasted
3 cloves garlic, peeled
1 teaspoon grated lemon peel
1/4 cup red wine vinegar or balsamic vinegar
1/3 cup extra-virgin olive oil
Salt and pepper to taste

For Salad:
6 cups baby spinach, rinsed and dried
1 1/2 cups cherry tomatoes (about 8 ounces), quartered
1 cup diced, seeded cucumber
1/4 cup sliced, pitted kalamata olives
1 tablespoon finely chopped fresh oregano
1 tablespoon finely chopped fresh mint leaves
Salt and pepper to taste

Prepare dressing: Roast bell pepper whole under a broiler or on the stovetop, turning occasionally until skin blisters and chars all over. Place in a bowl, cover with a lid, and let steam to loosen the skin. When it is just cool enough to handle, remove from bowl and carefully peel away skin and remove seeds. Cut the pepper into medium dice and place in bowl of a food processor or blender. Add almonds, chile, garlic, lemon peel, and vinegar. Process until smooth. With the machine running, add the olive oil in a thin stream through the feed tube; the sauce will thicken. Season with salt and pepper. There will be about 1 cup of dressing. Prepare salad: Combine all salad ingredients in a large mixing bowl. Pour 3 tablespoons of the dressing over salad and toss well. Season with salt and pepper. Serve immediately. Reserve extra dressing for another use.

Note: To toast almonds, spread nuts on an ungreased sheet pan. Bake in a preheated 350 degree Fahrenheit oven about 6 minutes, stirring occasionally, or until golden brown.

Yield: 6 servings
Calories: 62
Fat: 4g
Fiber: 2g