Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | Extra virgin olive oil |
| ½ teaspoon | Grated lemon zest |
| ¼ cup | Fresh lemon juice |
| ½ cup | Fresh parsley leaves, packed |
| ½ teaspoon | Dried oregano |
| 2 teaspoons | Dijon mustard |
| 1 pinch | Ground cinnamon |
| \N \N | Salt and freshly ground black pepper |
| 6 ounces | Fresh curly spinach, stemmed, (up to 8) washed & leaves torn into 1-inch pieces |
| 2 cups | Medium shells cooked, chilled and patted dry, measure uncooked |
| 2 \N | Kirby cucumbers, washed, peeled, seeded and & into half moons |
| 2 \N | Scallions, thinly sliced |
| 6 \N | Kalamata olives, pitted and halved |
| ½ cup | Feta cheese, crumbled or cut into dice |
| 2 \N | Plum tomatoes, seeded, cut into fine dice |
In a blender or food processor puree until smooth, the olive oil, lemon zest and juice, parsley, oregano, mustard, and cinnamon. Season to taste with salt and pepper.
Make a wreath of spinach leaves on the outside edges of a large shallow pasta bowl or dinner plate. Combine the pasta with half of the dressing, the cucumbers and the scallions. Center the pasta salad in the middle of the spinach. Drizzle the remaining dressing over the spinach and garnish the spinach with black olives. Garnish the pasta with feta cheese and tomato.
Yield: 2 servings
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserve MC Busted by Gail Shermeyer by TVFN Website on April 11, 1997 Recipe by: MONDAY TO FRIDAY SHOW #MF6669 Posted to MC-Recipe Digest V1 #608 by 4paws@... (Shermeyer-Gail) on May 12, 1997