Spinach Vegetable Salad


5 oz. fresh baby spinach
2 cups frozen super sweet bicolor corn, thawed
1 large bell pepper, chopped
8-oz. mushrooms, sliced
1 pint cherry or grape tomatoes, cut in half

Dressing:
     3 tsp. Dijon mustard
     3/4 cup red wine vinegar
     3 tsp. low sodium Worcestershire sauce
     6 cloves garlic, minced
     1 1/2 tsp. Simply Organic All-Purpose Seasoning
     1 1/2 tsp. freshly ground pepper

Place all washed vegetables in a bowl.

Whisk together all dressing ingredients.

Pour as much dressing as desired over salad.

Makes 6 servings.