• Greek Spinach Salad With Hot Oil Dressing

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    • 3/4 lb Spinach
    • 1/2 c. Red onion -- slivered
    • 1/2 c. Greek olives
    • 1/2 c. Feta cheese -- crumbled
    • 1 Tbsp. Sherry vinegar
    • 1/4 tsp Dry oregano
    • 1 x Clove garlic -- chopped
    • 1/8 tsp Salt
    • 3 Tbsp. Extra virgin olive oil Black pepper Baguette Croutons-----
    • 1 x Baguette
    • 2 Tbsp. Butter
    • 1 Tbsp. Extra virgin olive oil
    • 1 x Clove garlic -- chopped


    1. 1. Remove and throw away stems from spinach; you should have about 8 c. leaves. Place spinach in salad bowl with onion, olives, and cheese.
    2. 2. In a small bowl combine vinegar, oregano, garlic, and salt.
    3. 3. In a small pan swirl extra virgin olive oil over medium heat till it is just hot to touch (2 to 3 min). Using a whisk or possibly fork, gradually beat warm oil into vinegar mix.
    4. 4. Lightly and quickly mix warm dressing with spinach mix. Gently stir in croutons. Serve at once, offering freshly grnd pepper to taste.
    5. Baguette Croutons: Cut baguette crosswise into 24 thin slices. In a small pan over medium heat heat butter; add in oil and garlic. Place bread slices in a single layer on a baking sheet. Brush with butter mix. Bake in a 250 F oven till crisp and lightly browned (25 to 30 min).

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