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Greek Spinach Salad With Hot Oil Dressing

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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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