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Greek spinach salad with hot oil dressing
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| Artist: |
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| Categories: |
Dressings, Eastern European, Exotic, Greek, Salads, Spinach, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 3/4
| lbs | Spinach | | 1/2
| cup | Red onion -- slivered | | 1/2
| cup | Greek olives | | 1/2
| cup | Feta cheese -- crumbled | | 1
| tbsp | Sherry vinegar | | 1/4
| tsp | Dried oregano | | 1
| | Clove garlic -- minced | | 1/8
| tsp | Salt | | 3
| tbsp | Olive oil | | | Black pepper | | | BAGUETTE CROUTONS | | 1
| | Baguette | | 2
| tbsp | Butter | | 1
| tbsp | Olive oil | | 1
| | Clove garlic -- minced |
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Procedures:
| 1 | Remove and discard stems from spinach; you should have about 8 cups leaves. | | 2 | Place spinach in salad bowl with onion, olives, and cheese. | | 3 | In a small bowl combine vinegar, oregano, garlic, and salt. | | 4 | In a small pan swirl olive oil over medium heat until it is just warm to touch (2 to 3 minutes). | | 5 | Using a whisk or fork, gradually beat hot oil into vinegar mixture. | | 6 | Lightly and quickly mix hot dressing with spinach mixture. | | 7 | Gently stir in croutons. | | 8 | Serve at once, offering freshly ground pepper to taste. | | 9 | Baguette croutons: cut baguette crosswise into 24 thin slices. | | 10 | In a small pan over medium heat melt butter; add oil and garlic. | | 11 | Place bread slices in a single layer on a baking sheet. | | 12 | Brush with butter mixture. | | 13 | Bake in a 250?f oven until crisp and lightly browned (25 to 30 minutes) |
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