Wilted Spinach Salad With Feta Olives And Lemon Vi... |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
5 ounces baby spinach (about 6 cups) |
3 tablespoons extra-virgin olive oil |
1 medium shallot , minced (about 2 tablespoons) |
1 medium clove garlic , minced (about one teaspoon) |
1 teaspoon minced fresh oregano leaves |
1/4 teaspoon table salt |
1/8 teaspoon ground black pepper |
1/8 teaspoon granulated sugar |
1 tablespoon lemon juice from 1 lemon |
2 ounces feta cheese , crumbled (about 1/4 cup) |
6 black olives , sliced thin (about 2 tablespoons) |
Directions:
1. Note: We prefer the ease of prewashed baby spinach, sold in 5-ounce packages in most supermarkets. If you choose to use bunched baby spinach instead, make sure to wash and dry the leaves well.
2. Place spinach in large bowl. Add oil, shallot, garlic, oregano, salt, pepper, and sugar to small skillet and cook over medium heat until shallot is slightly softened, 2 to 3 minutes. Add lemon juice; swirl to incorporate. Pour warm dressing over spinach, add feta and olives, and toss gently to wilt. Serve immediately.
|
|