2 tbsp. white wine vinegar
1/2 tsp. Dijon mustard
1/4 tsp. dried oregano
Pinch grated nutmeg
2 plum tomatoes, chopped
1 sm. onion, thinly sliced into rings
1 tbsp. olive oil
1 clove garlic, minced
1/4 tsp. dried basil
1 1/2 c. cooked white beans or black eyed peas
2 c. shredded spinach

In a small bowl, whisk together the vinegar, oil and mustard. Stir in the garlic, oregano, basil and nutmeg.

Drain the beans, if necessary, and pat dry. Place in a medium bowl with tomatoes, spinach and onion. Pour on the dressing and toss well to combine. Serves 4.