Spinach Salad with Feta or Goat Cheese for 2 Weight Watchers Points

This salad has an easy-to-make dressing with a little kick to it and it goes well with the Chile Carmelized Pork Medallions I'll be posting soon (because I forgot to take a picture of them last week).

I don't like feta cheese, but Mr. F loves it, so leave the cheese off and allow people to "pick their poison" as they say for personal preferences.  

Ingredients:

Dressing:
   2 Tbs. Hoisin sauce
   1 Tbs. rice vinegar
   2 tsp. canola oil
   2 tsp. water
   1/4 tsp. chili paste

Salad:
   5-oz. pkg baby spinach
   1/2 c. yellow bell pepper
   1/4 c. thinly sliced red onion
   1/4 c. (1 oz) crumbled feta or goat cheese


Instructions:   Combine dressing ingredients in a container with a lid if you don't plan on using the entire salad in one sitting amongst your diners and apply only enough to each serving individually if so.  It doesn't store well after dressing application, but you can store it without the dressing on it.

Add spinach and remaining salad ingredients into a large bowl.   If going to eat the entire salad preparation in one night, apply all of the dressing and toss to coat.

NUTRITIONAL INFORMATION:  Calories 73; Fat 4.6 g (saturated 1.6g, mono 1.9g, poly 0.9g); Protein 22 g; Carbohydrates 6 g; Fiber 1 g; Cholesterol 9 mg; Iron 0.8 mg; Sodium 256 mg; Calcium 68 mg