Spinach Salad with Variation

Ingredients

• 1/3 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• ½ teaspoon minced garlic
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper
• 3 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh mint, plus ¼ cup tightly packed chopped mint
• ½ cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• ½ teaspoon honey
• ½ teaspoon salt
• ½ cup cooked white or black beans or chickpeas (optional)
• ½ small red onion, thinly sliced
• 2 large handfuls of baby spinach
• 1 large or 2 small beets, cooked and peeled
• 6 ounces cooked shrimp (optional)
• ¼ cup Kalamata olives
• 4 ounces feta cheese, coarsely crumbled

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