This colorful, zesty salad is a delicious light meal on its own but can be tucked into halved pita bread and served as a sandwich.  

•  5-6 medium red potatoes
•  1 teaspoon salt
•  1 clove of garlic, peeled
• 1 tablespoon lemon juice
•  2 cups baby spinach, stems removed
•  4 sun-dried tomatoes, diced
•  Freshly ground pepper, to taste

Prepare the dressing first.  Peel potatoes, cut in half, and place in large saucepan. Cover potatoes in water. Add a little salt, garlic and lemon juice to the water. Cover and bring to boil. Reduce heat to simmer until barely done but tender.  While potatoes are cooking, take a small skillet and add ¼ cup of water and steam-fry the sun- dried tomatoes until tender. Remove from heat. Drain potatoes and cut into bite-size pieces and then toss with dressing. Stir in baby spinach and tomatoes. Add fresh pepper, taste for seasoning and serve warm.

  Dressing  

• 2 tablespoons of canola or olive oil
•   2 tablespoons of lemon juice
•  ½ teaspoon salt
• Freshly ground pepper
•  2 tablespoons of capers
•  1 tablespoon of fresh chives, chopped
•  ½ teaspoon fresh thyme leaves
•  2 tablespoons of fresh parsley, chopped
•  ½ cup of a small red onion, diced

Combine all ingredients. The onions will marinate until ready to serve.