• Liz Talley - Urban Graze

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

All rights reserved©

#recipe #salad

Recent Posts

See All

Potato Pea Salad

A refreshing summer salad! Serves 4 3 c. diced potatoes (about ¾"), steamed about 3-5 min. and cooled ½ - ¾ c. shelled peas (or frozen), steamed about 2-3 min. and cooled 1 Tbsp. olive oil 1 Tbsp. red

  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon

© 2016 Urban Graze. Design by Cedar Schimke

This site was designed with the
.com
website builder. Create your website today.
Start Now