Green’s Spinach Salad (2-4)

This recipe for spinach salad  is another one from ” The Greens Cook Book” by Edward Brown and Deborah Madison. For a variation you can replace half the spinach with thinly sliced red cabbage.

Green's Spinach Salad (2-4)
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Green's Spinach Salad (2-4)
Print Recipe
  1. Preheat the oven to 180 C. Cover the omion slices with water and refrigerate until needed.
  2. Brush the bread with some olive oil and toast in the oven for 6-8 minutes until it is crisp and lightly browned. Cut into 1 cm croutons.
  3. Split the olives in half and remove stones. Wash the spinach and spin dry. Cut any large leaves into two or three pieces.
  4. Drain the onions. Put the spinach in a large bowl with the onions, garlic, mint, olives and vinegar. Break up the feta and crumble it over the spinach.
  5. Heat the remaining olive oil until it is very hot but not smoling. Pour over the salad, turning the leaves to coat in the oil and wilt as many leaves as possible.
  6. Check seasoning and add more vinegar if needed. Add the croutons and stir briefly.
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