Greek Spinach Salad!
Eating healthier has been quite a journey for me over the last few years. One definite that I've learned about myself, is that if it isn't tasty, I won't enjoy it, and will go to the pantry later for a delicious snack. Another I have learned about myself, is that "garden" salads make me incredibly bored. A giant bowl of iceberg lettuce, with tomato, cucumber, a blob of gloopy low cal dressing, and some... zzzzzzz....
This amazingly flavorful Greek spinach salad starts out with chopped English cucumbers and tomatoes, tossed with equal parts of good olive oil and red wine vinegar (about 1 Tablespoon each), 1/2 teaspoon of Oregano, one finely grated garlic clove, and 1/4 teaspoon crushed red pepper flakes. Toss together, and set aside!
Are you ready for the flavor explosion? Chop 3 Tablespoons of Kalamata olives, and add 3 Tablespoons of finely crumbled feta and 2 Tablespoons of drained capers. Toss together, and NOW add salt and pepper, to taste. The feta, olives, and capers are all very salty, so make sure you add salt after mixing and tasting! No need for a bloated family!
Chiffonade, or for you not so fancy schmancy people like me, chop about 8 cups of baby spinach, and add to the bowl. I like to let this sit about an hour, it will slightly wilt, which I actually like. Stir every once in a while, just to mix well. This makes a huge salad, perfect for a large crowd!
We served this delicious salad with some clementine grilled salmon, and it was amazing! Hope you can make this your own! Enjoy!
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