Mediterranean Wilted Spinach Salad
Adding sizzling hot oil to the salad at the last minute is a fun technique that really highlights the fresh flavor of the spinach, and makes the leaves silky delicious.
3 c. fresh spinach, tightly packed
2 Tbsp. green onion, thin sliced
1/4 c. crumbled goat or feta cheese
1/4 c. sliced kalamata olives
1 Tbsp. snipped mint
2 tsp. red wine vinegar
Salt and pepper to taste
2 Tbsp. olive oil
1 small clove garlic, minced or pressed
Combine all of the ingredients except the olive oil and garlic in a large salad bowl.
In a small pan, heat the garlic and olive oil until sizzling hot (stir often to keep garlic from over-browning). Drizzle lightly throughout the salad, and gently toss until the spinach softens.
Taste and add salt and pepper if needed. Serve right away.
Recipe created or adapted by Liz Talley, Urban Graze
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