| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Greek |
|
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Spinach |
| 1/2 |
c |
Red onion — slivered |
| 1/2 |
c |
Greek olives |
| 1/2 |
c |
Feta cheese — crumbled |
| 1 |
tb |
Sherry vinegar |
| 1/4 |
ts |
Dried oregano |
| 1 |
|
Clove garlic — minced |
| 1/8 |
ts |
Salt |
| 3 |
tb |
Olive oil |
|
|
Black pepper |
|
|
Baguette Croutons—– |
| 1 |
|
Baguette |
| 2 |
tb |
Butter |
| 1 |
tb |
Olive oil |
| 1 |
|
Clove garlic — minced |
INSTRUCTIONS
1. Remove and discard stems from spinach; you should have about 8 cups
leaves. Place spinach in salad bowl with onion, olives, and cheese. 2. In a
small bowl combine vinegar, oregano, garlic, and salt.
3. In a small pan swirl olive oil over medium heat until it is just warm to
touch (2 to 3 minutes). Using a whisk or fork, gradually beat hot oil into
vinegar mixture.
4. Lightly and quickly mix hot dressing with spinach mixture. Gently stir
in croutons. Serve at once, offering freshly ground pepper to taste.
Baguette Croutons: Cut baguette crosswise into 24 thin slices. In a small
pan over medium heat melt butter; add oil and garlic. Place bread slices in
a single layer on a baking sheet. Brush with butter mixture. Bake in a 250°
F oven until crisp and lightly browned (25 to 30 minutes).
Recipe By : the California Culinary Academy
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Times change, God doesn’t.”