When tiresome salads have left your diet on
ice, this scrumptious spinach salad is a refreshing change. Loaded with
nutrients, it's a Greek lover's dream. Dive in and feta the salad
aficionado in you.
Ingredients
1/4 cup lemon juice 1/4 cup fresh mint 1 1/4 cup mild olive oil 1/4 cup red wine vinegar 2 tbsp. lemon juice 1/2 cup chopped fresh mint, tightly packed 1 tsp. honey 1/2 tsp. salt 2 small red onions, thinly sliced 12 oz. baby spinach, washed and dried 6 large (or 12 small) beets, cooked 3/4 lb. feta cheese, crumbled coarsely 1 cup Kalamata olives
Methods/steps
To prepare the mint vinaigrette, combine
the 1/4 cup lemon juice and 1/4 cup chopped mint in a small saucepan.
Bring to a boil and remove from heat. Let steep for about 10 minutes and
strain into a mixing bowl, discarding solids. There will be about 1/4
cup Add the remaining ingredients and whisk together. To prepare the
salad, marinate the onions in 1/4 cup of the mint vinaigrette for about
15 minutes to soften them. If the spinach leaves are large, tear them
into smaller pieces. If the beets are large, cut them into quarters or
eighths. To serve, toss the onions, greens, and beets with the
vinaigrette in a large salad bowl. Distribute the salad on six large
salad plates and sprinkle with the feta and olives.
Additional Tips
Ready in 35 min
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