CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Grains, Dairy |
Greek |
Vegetables |
6 |
Servings |
INGREDIENTS
2 |
bn |
Spinach |
1/2 |
c |
Red onion — thinly sliced |
1/2 |
c |
Peeled and seeded cucumbers |
|
|
Thinly sliced |
1/2 |
c |
Sliced radishes |
4 |
oz |
Feta cheese — crumbled |
1 |
ts |
Dijon mustard |
2 |
tb |
Chopped parsley |
1 |
|
Green onion — sliced |
1 |
tb |
Lemon juice |
1 |
ts |
Minced garlic |
2 |
tb |
Olive oil |
1/4 |
c |
Pine nuts — for garnish |
1/4 |
c |
Greek olives (optional) — |
|
|
For garnish |
INSTRUCTIONS
1. Wash spinach, remove stems, and pat leaves dry, then tear into bite-size
pieces. Place spinach in a salad bowl with red onion, cucumbers, radishes,
and half of the feta.
2. In a blender puree remaining feta, mustard, parsley, green onion, lemon
juice, garlic, and olive oil. Pour over salad. Garnish with pine nuts and
Greek olives (if desired).
Recipe By : the California Culinary Academy
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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