Spinach Salad with Feta Mint And Olives Recipe
Ingredients
| Garlic - 3 large cloves, minced | ||
| Extra- virgin olive oil - 1/2 cup plus 2 tablespoons | ||
| French bread - 4 slices, cut 1/4-inch thick | ||
| Sherry vinegar | 1 Tablespoon | |
| Salt | 1/8 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Spinach - 5 to 6 cups, (or 3 cups spinach and 2 cups curly endive or escarole), stemmed and washed | ||
| Red onion | 1/2 Cup (16 tbs), thinly sliced | |
| Feta cheese - 2 ounces, crumbled (or Parmesan - about 1/2 cup, freshly grated) | ||
| Calamata or other brine-cured black olives - 4 | ||
| Mint | 1/2 Teaspoon, minced | |
Directions
GETTING READY
1) Preheat the oven to 350°.
2) In a small bowl, add garlic and 1/2 cup of olive oil. Combine well.
3) Take each bread slice to brush with some of the garlic oil and reserve the remaining part.
MAKING
4) In a baking sheet, place the bread and bake for 5 to 7 minutes or until lightly browned.
5) In a medium bowl, add vinegar, remaining garlic-oil mixture, the salt and pepper. Combine thoroughly.
6) In a salad bowl, add spinach, onion, feta cheese and olives to toss well.
7) Pour in vinaigrette and toss again.
8) In a small skillet, add remaining 2 tablespoons oil and heat up.
9) Drizzle the hot oil over the salad and toss.
10) Add the mint and additional salt and pepper to taste.
SERVING
11) Transfer the salad on serving plates and sprinkle toasted croutons on top.
1) Preheat the oven to 350°.
2) In a small bowl, add garlic and 1/2 cup of olive oil. Combine well.
3) Take each bread slice to brush with some of the garlic oil and reserve the remaining part.
MAKING
4) In a baking sheet, place the bread and bake for 5 to 7 minutes or until lightly browned.
5) In a medium bowl, add vinegar, remaining garlic-oil mixture, the salt and pepper. Combine thoroughly.
6) In a salad bowl, add spinach, onion, feta cheese and olives to toss well.
7) Pour in vinaigrette and toss again.
8) In a small skillet, add remaining 2 tablespoons oil and heat up.
9) Drizzle the hot oil over the salad and toss.
10) Add the mint and additional salt and pepper to taste.
SERVING
11) Transfer the salad on serving plates and sprinkle toasted croutons on top.
Chef
