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2 tablespoons Dijon mustard
1 tablespoon balsamic vinegar
1 garlic clove, minced
1/2 cup extra-virgin olive oil
1 tablespoon basil, minced
1 tablespoon sun-dried tomato in olive oil, minced
4 cups baby spinach leaves, washed and spun dry
1 cup baby arugula leaves
1 cup canned white beans, rinsed and drained
1 cup sugar plum, pear, or grape tomatoes
1/2 cup oil-cured black olives
1/2 cup chopped walnuts
1/4 cup crumbled feta cheese
1. In a small bowl, combine mustard, balsamic vinegar, and minced garlic. Slowly whisk in olive oil to make a creamy emulsion. Whisk in basil and sun-dried tomato, and set aside.
2. In a medium bowl, combine spinach, arugula, white beans, tomatoes, and olives. Drizzle with just enough vinaigrette to lightly coat leaves, and toss to mix. Season with salt and coarsely ground black pepper.
3. Divide salad between four individual plates. Sprinkle each plate with walnuts and feta, if desired, and serve immediately with additional dressing on the side.
Nutrition info per serving (4) (does not include feta cheese option): 333.6 calories; 25.2 g fat; 3.1 g saturated fat; 0 mg cholesterol; 8.6 g protein; 21.3 g carbohydrates; 5.8 g fiber; 319.8 mg sodium