Roasted Red Pepper and Pine Nut Salad

4 C loosely packed spring mix with baby spinach (50/50 blend)

½ C bottled roasted red bell peppers, drained and chopped

1 ½ T toasted pine nuts

1 T crumbled feta cheese

Dressing:

2 T extra virgin olive oil

1 T red wine vinegar

2 t fresh oregano, chopped (or 1 t dried oregano)

1/8 t sea salt

1/8 t ground red or black pepper

Combine the dressing ingredients in a salad bowl and whisk well. Add the spring mix, roasted bell peppers and toss gently to coat. Sprinkle salad with pine nuts and feta. Serves 2-4.

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