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Saturday, February 14, 2009

Warm Spinach Salad


This Greek-style Spinach Salad is easy and quick to make, and is best when served warm. Baby Spinach leaves are ideal for this salad. I like to sauté the red onions just a bit and toss it in with the baby spinach before serving. The dressing is warm and light as well. This wilts the baby spinach just enough to make it juicy yet retain the crunch, and not get it soggy and mushy.

I do not use croutons for this salad, but, if preferred, some home-made croutons from baguette or Rosemary Potato bread or Olive Ciabatta bread would be a good addition.

Baby Spinach leaves, cleaned and ready to serve
Feta, crumbled lightly -or- fresh grated Parmesan
Toasted Pine nuts -or- Toasted Sunflower seeds -or- Toasted Walnuts
Some diced or sliced Red onion

1 Tbsp Sherry or Red Wine Vinegar**
3-5 Tbsp Olive oil, as needed
1 small garlic clove, crushed
freshly ground black pepper to taste
salt to taste

**For a variation, can use Pomegranate red wine vinegar, or even Raspberry red wine vinegar

  1. Heat 1 Tbsp olive oil in a pan and add the red onions and sauté it lightly to remove the raw pungency, remove from heat and allow to cool to a warmish temperature
  2. Combine the dressing ingredients, whisking as Olive oil is added, adjust to taste
  3. In a large bowl, add the baby spinach leaves, top it with the warm sautéed onions, toss lightly and add some of the dressing - just enough to coat it lightly, not making the salad soggy
  4. Serve warm with preferred nuts and cheese topping

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