Spinach Salad Deluxe Recipe

From Dorothy McNett's Recipe Book.

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Spinach Salad Deluxe

From Dorothy McNett's recipes at www.dorothymcnett.com. This recipe features olive oil which has been heated so that it is a version of a "wilted" spinach salad.

4 - 6 slices French bread or Franchese baguette
3 tablespoons extra-virgin olive oil
2 tablespoons finely chopped red onion or shallot
2-3 green onions, sliced
6-8 good quality olives, such as Kalamata or Picholines
4-6 cups fresh, tender spinach leaves
3-4 cloves garlic, minced
1 tablespoon mint leaves, finely minced
2 tablespoons good quality balsamic vinegar
crumbled feta cheese, about 4-6 oz.
3-4 tablespoons extra virgin olive oil
1 orange, sliced, for garnish

Cut the bread into evenly shaped cubes. In heavy bottomed saute pan, heat the oil and toss in the bread. Cook and stir for several minutes or until bread cubes are turning light brown. Remove from heat and set aside in the pan to cool and to dry. In large beautiful bowl, combine the spinach leaves which have been washed and spun dry, and torn into pieces, with the onions, olives, garlic, and mint leaves. Toss in the cheese crumbles and add the vinegar. Heat the remaining olive oil in a glass measuring cup on high for 45 seconds to warm it. Quickly pour over the salad and toss. Taste for seasonings, adding more vinegar, salt, and pepper, as needed. Garnish with orange slices. Serve immediately.

Recipe created 1996-02-02.

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