Spinach Salad With Potatoes Olives Feta Recipe 435

Steps:

• In a large skillet, saute garlic in oil for 1 minute. Add spinach and almonds; saute 2 minutes longer or just until spinach is wilted. Sprinkle with cheese.

Steps:

• Wash the spinach and put it in a large salad bowl. In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the potatoes and cook, stirring once or twice, until they begin to brown, about 5-8 minutes. Reduce heat to low and cook another 4-5 minutes, or until the potatoes are tender and cooked through. Add the onion and green beans to the pan; cook 5 minutes. Pour the warm vegetables onto the spinach. Let the salad sit while you make the vinaigrette (the spinach will wilt very slightly.) Add half the tomatoes, feta, olives, and half of the basil vinaigrette. Toss to combine. Serve the salad with the remaining vinaigrette. VINAIGRETTE: Add the vinegar, lemon juice, mustard, garlic, and basil to a blender. Cover and blend on medium speed for about 5 seconds (just to break up the basil). With the blender running, drizzle in the olive oil. Blend until the dressing is smooth, 15-20 seconds. Season to taste with salt and pepper.

Steps:

• Cook or steam potatoes until done.
• Slice into 1-inch cubes, and place into a large bowl.
• Prepare the dressing: In processor process vinegar, olive oil, Dijon mustard, oregano (can use 2 tablespoons FRESH oregano in place of dried), salt and pepper (can add a bit of garlic POWDER to the dressing if desired).
• When the potatoes are still warm, toss them with the dressing; set aside to cool.
• After the potatoes are cool, mix in the olives, cucumber, red, green bell peppers, salt and black pepper, Feta cheese and fresh parsley; toss well to coat.
• DELICIOUS!

Steps:

• Heat a non-stick skillet, add olive oil, onion, feta cheese and olives. Saute until onions soften and cheese begins to melt.
• Add vinegar and remove from heat. Immediately add spinach, turning the spinach with tongs so that it gets evenly coated with dressing in pan (when it begins to wilt it shrinks like crazy).
• Divide salad between four plates, doing your best to evenly distribute onions and olives.
• Grind black pepper over the top and serve immediately.

Steps:

• Mix spinach, carrots, croutons, green onions, black olives, feta cheese, black beans, and pine nuts together in a large bowl.
• Whisk olive oil, vinegar, lemon juice, salt, and pepper together in a small bowl. Drizzle over spinach mixture; stir to coat.

Steps:

• Combine spinach, cranberries, green onion, sliced apple, grapes and walnuts in a large salad bowl.
• Whisk together the vinegar, olive oil, garlic, salt and pepper.
• Pour the vinaigrette over salad, sprinkle with Feta cheese and arrange on chilled salad plates.