Spinach Salad with Feta Dressing
Prep Time: 12 minutes
Yield: Serves 6
1 small clove garlic, minced (about 1/2 teaspoon)
2 tablespoons finely sliced red onion
1 tablespoon sherry vinegar
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
4 oz (1 cup) Greek, French or Israeli feta cheese in a block, broken into pieces by hand
8 cups baby spinach, finely chopped dinosaur kale, escarole or romaine
1 pint organic cherry tomatoes, halved
Freshly ground black pepper
1. In a small bowl, combine garlic, onion, sherry vinegar and sea salt. Let stand 5-10 minutes to marinate the onions and garlic. Add crumbled feta and drizzle in the olive oil. Stir with a fork to combine.
2. To serve, toss with spinach lettuce until all leaves are lightly dressed. Reserve extra dressing for later use. Finish each salad with a generous amount of halved organic cherry tomatoes, a tiny sprinkle of sea salt and a generous grinding of black pepper.
Kitchen tip: To use kale raw in any salad, remove the leaves and discard the stem. Drizzle a teaspoon or so of olive oil over the chopped leaves in a bowl, then get in there with your hands and massage the kale. Massaging the kale breaks down the cell walls of the leaves and softens them, making them more tender and pleasant for eating. Dress the salad as usual to serve.