Spinach Salad

Spinach Salad

Spinach Salad

When tiresome salads have left your diet on ice, this scrumptious spinach salad is a refreshing change. Loaded with nutrients, it's a Greek lover's dream. Dive in and feta the salad aficionado in you.

At a glance
Main Ingredient:
Cooking Method:
6 servings



  • 1/4 cup lemon juice
  • 1/4 cup fresh mint
  • 1 1/4 cup mild olive oil
  • 1/4 cup red wine vinegar
  • 2 tbsp. lemon juice
  • 1/2 cup chopped fresh mint, tightly packed
  • 1 tsp. honey
  • 1/2 tsp. salt
  • 2 small red onions, thinly sliced
  • 12 oz. baby spinach, washed and dried
  • 6 large (or 12 small) beets, cooked
  • 3/4 lb. feta cheese, crumbled coarsely
  • 1 cup Kalamata olives













    To prepare the mint vinaigrette, combine the 1/4 cup lemon juice and 1/4 cup chopped mint in a small saucepan. Bring to a boil and remove from heat. Let steep for about 10 minutes and strain into a mixing bowl, discarding solids. There will be about 1/4 cup Add the remaining ingredients and whisk together. To prepare the salad, marinate the onions in 1/4 cup of the mint vinaigrette for about 15 minutes to soften them. If the spinach leaves are large, tear them into smaller pieces. If the beets are large, cut them into quarters or eighths. To serve, toss the onions, greens, and beets with the vinaigrette in a large salad bowl. Distribute the salad on six large salad plates and sprinkle with the feta and olives.

    Additional Tips

    Ready in 35 min

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