Greek spinach salad with hot oil dressing

4 Servings

Ingredients

Quantity Ingredient
¾ pounds Spinach
½ cup Red onion -- slivered
½ cup Greek olives
½ cup Feta cheese -- crumbled
1 tablespoon Sherry vinegar
¼ teaspoon Dried oregano
1 Clove garlic -- minced
⅛ teaspoon Salt
3 tablespoons Olive oil
Black pepper
Baguette Croutons-----
1 Baguette
2 tablespoons Butter
1 tablespoon Olive oil
1 Clove garlic -- minced

Directions

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:

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