| 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 | T | Sherry vinegar |
| 1/4 | t | Dried oregano |
| 1 | Clove garlic, minced | |
| 1/8 | t | Salt |
| 3 | T | Olive oil |
| Black pepper | ||
| 1 | Baguette | |
| 2 | T | Butter |
| 1 | T | Olive oil |
| 1 | Clove garlic, minced |
INSTRUCTIONS
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. 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. 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
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