Ingredients:

8 ounces baby spinach, washed and dried
1/2 cup of semi dried tomatoes
12 Vinta crackers
2-3 tablespoons olive spread

Dressing:
3 tablespoons of olive oil
2 cloves garlic, sliced
1 tablespoon salted capers, rinsed
1/4 cup of olives
2 tablespoons of lemon juice
1 1/2 tablespoons thyme
salt and pepper to taste

Preparation:

On serving plates, arrange spinach and tomatoes. For dressing, in a heavy frying pan, heat the olive oil over a medium heat. Add the garlic. Cook garlic for 1 minute then add the capers, olives, lemon juice, thyme, salt and pepper. Heat all together for about 1 minute. Carefully butter crackers with olive spread and set aside. Pour the warm dressing over the plated spinach and tomatoes. Serve immediately with about 3 olive-spread crackers each.

Helpful hints:

Use cherry tomatoes to add an extra splash of color, and taste, to the salad. Also, to create a crisp, styled look, cover a portion of a cracker with aluminum foil before buttering with olive spread. The aluminum foil will help create straight edges; remove before eating.