Greek spinach salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | bunches | Spinach |
| ½ | cup | Red onion -- thinly sliced |
| ½ | cup | Peeled and seeded cucumbers |
| Thinly sliced | ||
| ½ | cup | Sliced radishes |
| 4 | ounces | Feta cheese -- crumbled |
| 1 | teaspoon | Dijon mustard |
| 2 | tablespoons | Chopped parsley |
| 1 | Green onion -- sliced | |
| 1 | tablespoon | Lemon juice |
| 1 | teaspoon | Minced garlic |
| 2 | tablespoons | Olive oil |
| ¼ | cup | Pine nuts -- for garnish |
| ¼ | cup | Greek olives (optional) -- |
| For garnish | ||
Directions
1. Wash spinach, remove stems, and pat leaves dry, then tear into bite-size pieces. Place spinach in a salad bowl with red onion, cucumbers, radishes, and half of the feta.
2. In a blender puree remaining feta, mustard, parsley, green onion, lemon juice, garlic, and olive oil. Pour over salad. Garnish with pine nuts and Greek olives (if desired).
Recipe By : the California Culinary Academy From: Date: File