SPINACH SALAD WITH CAPERS

2 cups spinach leaves, washed and torn into pieces, tough stems discarded
1/2 lb. garden salad
2 tomatoes, cut into wedges
1 cucumber, peeled and thinly sliced
1 red bell pepper, seeded and thinly sliced
1/4 lb. pitted black olives, thinly sliced
1/4 lb. feta cheese, crumbled
3 Tbsp. olive oil
1 Tbsp. plus 1 tsp. capers, drained and rinsed
1 Tbsp. white wine vinegar
1 Tbsp. lemon juice
1 1/2 tsp. dill, or 1 Tbsp. fresh, chopped
1 cup cheese and garlic croutons

Combine first 7 ingredients in a salad bowl and toss.

Combine remaining ingredients, except croutons, in a jar with a tight-fitting lid. Season with salt and pepper to taste. Shake vigorously.

Add dressing to salad and toss. Serve with croutons.

Servings: 6