I do love spinach, but I never liked spinach salad until I had this Mediterranean-style salad adapted from “Recipes for Health” from The New York Times. A glorious colorful salad made healthier with lots of garden vegetables, instead of the usual bacon & eggs. A lovely, light dressing of olive oil and fresh lemon juice keep the guilt away too. Adding some fresh cucumber, tomatoes, herbs and feta cheese really make this modern-day spinach salad wicked good. I promise!
Spinach Salad With Cucumber, Tomatoes and Feta
- 1/2 small red onion, sliced (optional)
- 1/2 cup fresh strawberries, sliced (optional)
- 6 ounces baby spinach
- 1 pound tomatoes, cut in wedges, or cherry tomatoes.
- 1 small cucumber, cut in half lengthwise, then sliced.
- 8 calamata olives, pitted and cut in half.
- 1 red pepper, thinly sliced.
- 2 teaspoons chopped fresh dill.
- 1 tablespoon chopped fresh mint.
- 2 tablespoons fresh lemon juice.
- salt & pepper to taste.
- 5 tablespoons extra virgin olive oil.
- 2 ounces feta cheese, cut in small dice or crumbled.
*Tip: Place the onion in a bowl, cover with cold water and let sit for five minutes. Drain, rinse and dry on paper towels. (The reason for soaking the onion is to wash away some of the compounds that cause tears and the too strong onion flavor.)
1. Combine the tomatoes, cucumber, olives, pepper, dill and mint in a large bowl.
2. In a small bowl whisk together the lemon juice, salt, pepper and olive oil.
3. Add the spinach, and feta. Toss together thoroughly and serve.
Yield: Serves 6-8
Advance preparation: You can prepare the ingredients and dressing several hours before you toss the salad. Keep them in the refrigerator.
Nutritional information per serving: 160 calories; 10 grams fat; 3 grams saturated fat; 8 milligrams cholesterol; 7 grams carbohydrates; 2 grams dietary fiber; 215 milligrams sodium; 3 grams protein